Salted Cashew Cookies with Brown Butter Frosting

It's about time we had some butter and sugar around here. I haven't posted a dessert recipe since last year. Sorry about that. It's not like I've been on a super healthy streak. We discovered a little bakery down the street that has the most delectable German Chocolate cupcakes. And butterscotch cookie bars. And raspberry cheesecake. So obviously I've been eating plenty of baked goods- just sadly, most of them didn't come from my own kitchen.

Oh, and there was that attempt I made (with the help of my mom on one of her visits) at German Chocolate Brownies. (Chocolate + coconut must be my thing lately.) Well, the brownies were dry and not a bit fudgy. Neither the frosting nor the brownie was sweet. What a mess of a recipe. Someday I will try again. Because when I get it right I will be in heaven.

Now on to these Salted Cashew Cookies. These turned out perfect on the first try. Soft and chewy, sweet and nutty and salty. And the brown butter frosting is amazing. I was slathering such a generous layer on each cookie that I ran out long before they were all frosted. I suppose you could use less. But I'd much rather just make more.

Salted Cashew Cookies with Brown Butter Frosting

INGREDIENTS
Salted Cashew Cookies:
1/2 cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 tsp. pure vanilla extract
2 cups all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/3 cup sour cream
1 cup salted cashews, chopped

Brown Butter Frosting:
1/2 cup unsalted butter
2 cups powdered sugar
3 Tbsp. milk
1 tsp. pure vanilla extract

DIRECTIONS
1. Preheat oven to 350 F. Line two baking sheets with parchment paper.

2. In a large bowl with an electric mixer on medium, beat butter and brown sugar until creamy, about 2 minutes. Add egg and vanilla and continue beating until well mixed.

3. In a medium bowl, whisk to combine flour, baking powder, and baking soda. Reduce mixer speed to low. Slowly add in the flour mixture, alternating with the sour cream, until well mixed. Stir in cashews.

4. Drop dough by rounded tablespoonfuls onto the prepared baking sheets. Bake in preheated oven for 8-10 minutes or until golden around the edges (mine were actually done in about 6-7 minutes but my oven is HOT). Allow cookies to cool on the pan for a few minutes before removing them to a wire rack to cool completely.

5. To prepare the frosting, melt butter in a small saucepan over medium heat. Continue cooking, stirring occasionally, until butter foams and just starts to turn golden brown (4-6 minutes). (Keep an eye on the butter because it can go from brown to burnt really quickly.) Immediately remove from the heat and pour butter into a bowl, leaving any burned sediment behind. Cool for 5 minutes before adding the powdered sugar, milk, and vanilla. Beat until smooth. Frost cooled cookies.

Makes 2 dozen cookies.

(Adapted from My Baking Addiction)