Other than me, my husband’s favorite nut is the cashew. After one bite of these buttery, crunchy, cashew cookies topped with a creamy browned butter frosting, he’ll have to decide which nut rules his heart. Which will it be . . . the baked or the baker?
Browned Butter Cashew Shortbread Cookies
Recipe from Land O’Lakes
1-1/2 cups butter
1/2 cup firmly packed brown sugar
1/2 cup powdered sugar
1 teaspoon vanilla
1-3/4 cup all-purpose flour
1/2 cup finely chopped cashews
1-1/2 cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons fat free half & half or milk
1. Melt butter in a 2-quart heavy saucepan over medium heat. Cook stirring constantly and watching closely, until butter just begins to turn golden brown (7-11 minutes). The butter will get foamy and bubbly. Immediately remove from heat.
2. Pour 1-1/4 cups browned butter into small bowl; pour remaining butter into another small bowl. Refrigerate both bowls of browned butter until cool (1 hour).
3. Heat oven to 350 degrees F.
4. Combine 1-1/4 cups cooled brown butter, brown sugar, 1/2 cup powdered sugar and 1 teaspoon vanilla in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Stir in chopped cashews.
5. Shape dough into 1-inch balls. Place 1-inch apart onto ungreased cookie sheets. Bake for 10-13 minutes or until set. Cool completely.
6. Combine remaining browned butter, powdered sugar and vanilla in small bowl. Beat at medium speed, adding enough half & half for desired frosting consistency, until smooth. Spread frosting over cooled cookies. Top each with cashew half.
Makes 4-1/2 dozen cookies.
1. Make sure to use at least a 2 quart saucepan to brown the butter. The butter will foam up as it is heated and you don’t want it to spill over on your stove top.
2. Cool the bowls of hot browned butter on the counter top before placing them in the refrigerator. You don’t want to lower the temperature of your refrigerator by placing something hot into it.
3. By the time I measured out all the other ingredients, the large bowl of browned butter had cooled sufficiently in the refrigerator to be used in the dough.
4. I used unsalted butter and salted cashews, because that is what I had on hand. I favor low sodium food, so the cookies tasted fine to me. For those of you who like food a little saltier, go ahead and add a pinch of salt to the dough mixture.
5. If the dough is too sticky to shape into balls, place it in the refrigerator for a while. Also, keep a small bowl of water nearby. Wet your hands with water before rolling the dough balls. The water helps to keep the dough from sticking to your hands.
6. Because these are butter-rich cookies, I used parchment paper to cover my cookie sheets. Remember you can reuse parchment paper. After the cookie sheets have cooled, wipe down the parchment paper with a wet paper towel. Let dry and store paper on top of cookies sheets in your cabinet.