CASHEW COOKIES

2 cups butter, room temperature, divided
2 cups brown sugar
1 cup white sugar
3 eggs
1 1/2 tsp vanilla
6 cups flour
2 1/4 tsp baking powder
2 1/2 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 pint sour cream
1-1/2 cups cashews, in large chunks
FROSTING:
1 1/4 boxes (1 1/4 lb) powdered sugar
2 tsp vanilla
Milk

Preheat oven to 375 degrees

In a large mixing bowl, beat the butter, sugars, eggs, and vanilla together until well blended.

In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Slowly add the flour mixture to the butter mixture, alternately with the sour cream.

When well blended, fold in the cashews.

Drop by rounded tablespoons onto a greased cookie sheet. These are large cookies. Frost while still warm.

FROSTING:
In a saucepan, brown the remaining 1/2 cup butter and beat in the powdered sugar, vanilla, and enough milk for the right consistency to frost the cookies.