Frosted Cashew Cookies
From: calliope,.NY

3/4 cup butter
1 1/2 cups brown sugar, packed
1 1/2 eggs
1 tsp. vanilla
3 cups sifted flour
1 1/8 tsp. baking powder
1 1/8 tsp. baking soda
1/2 tsp. salt
1 1/2 cups salted cashews, roughly chopped
1/3 cup and 1/2 of 1/3 cup cream, soured naturally with a bit of lemon juice

Cream butter and sugar. Beat in eggs and vanilla. Add all the sifted dry ingredients alternately with the soured cream. Fold in the buts and using 2-tablespoons, drop onto cookie sheet to size of cookie you like and bake at 375 degrees for 7-10 minutes, depending on your oven. Cool and frost with;

Burnt Butter Frosting

1 stick (1/2 cup) regular salted butter
1 box confectioners (10-X) sugar
1/4 to 1/3 cup milk
1 tsp. vanilla

Melt the butter in a saucepan. Stand there and watch it very closely as it foams and begins to brown. Since it will foam, swirl it occasionally so you can watch for the color change since you don’t actually want to burn it...just sort of “toast” it. Remove from heat and allow to cool to room temperature before combining it with the rest of the ingredients. You may actually need to chill it a bit to get it to combine and be creamy since if the butter is too hot, it wants to separate.

This is not only great on cashew cookies but is a GREAT frosting for spice, apple and prune cakes.