Cashew Drops

Last week you read my prose; today it's poetry. I call it "Ode to the Cashew."

Cashews, oh cashews, how do I love you?

Your buttery flavor, your sweet taste, your lovely texture

I could eat you in the morning in my cereal

I could eat you in the noontime in my salads

I could eat you in the afternoon by the handful

I could eat you in the evening in my stir-fry

And I could definitely eat you in a cookie!

Oh! And don’t forget at bedtime on my chocolate ice cream J

If you like cashews you will LOVE these. LOVE!

Here’s what you need for the cookie:

½ C butter, softened (you may NOT use margarine here….stick to the real thing)

1 C packed brown sugar

1 egg

1/3 C sour cream

1 t vanilla (you should use the real stuff, not the imitation…makes a noticeable difference)

2 C flour

¾ t baking powder

¾ t baking soda

¾ t salt

1 ¾ C salted cashew halves (yes, I know, that’s a lot, but trust me! Great! I chopped mine just a little bit.)

Here’s what you need for the frosting:

½ C butter

3 T half-and-half (I think I actually used whole milk….)

½ t vanilla

2 C powdered sugar

More cashews for the top of each cookie

Here’s what you do:

Cream the butter and sugar. Beat in the egg, sour cream and vanilla. Combine the dry ingredients and add them to the creamed mixture. Mix well.  Fold in the cashews.

Drop by rounded spoonfuls onto greased baking sheets. Bake for 8-10 minutes in a 375 degree oven. Cool on a wire rack.

For the frosting, melt the butter; remove from heat, add cream, vanilla and sugar. Mix to desired consistency. Frost and decorate with cashew halves. Glorious!