Cashew Cookies

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1 1/3 cups cashews, oil-roasted, unsalted
• 2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 7/8 cup light brown sugar, firmly packed
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Recipe

• 1 preheat oven to 375°f place 2 oven racks in the upper and lower thirds of the oven.
• 2 grease cookie sheets.
• 3 chop cashews coarsely.
• 4 in a small bowl, sift together the flour, baking soda, baking powder, and salt, then whisk to mix evenly. add the cashews and set aside.
• 5 in a mixing bowl, cream the butter and sugar until light and fluffy.
• 6 beat in the egg and vanilla and scrape the sides of the bowl. beat in the sour cream until incorporated.
• 7 at low speed, gradually beat in flour mixture, until just incorporated.
• 8 drop the dough in heaping teaspoons 1 1/2 inches apart on the cookie sheets.
• 9 bake for 10-15 minutes or until golden brown. (for even baking, rotate the sheets from top to bottom, and back to front halfway through the baking period.).
• 10 cool the cookies for a few minutes on the sheets. when they are firm enough to lift, transfer with a metal spatula to wire rack to cool completly.
• 11 store in an airtight container at room temperature or in the freezer. these keep 1 month at room temperature, several months frozen.