Description
Indulge in these rich, buttery shortbread cookies crafted with golden browned butter and crunchy toasted cashews. These rustic treats offer a perfect balance of salty and sweet, finished with a creamy browned-butter frosting for a truly decadent experience.
Ingredients
- 1 1/2 cups Land O Lakes® Butter
- 3/4 cup firmly packed brown sugar
- 2 1/2 cups powdered sugar, divided
- 2 teaspoons real vanilla extract, divided
- 3 cups all-purpose flour
- 1 1/2 cups finely chopped cashews
- 2-3 tablespoons half & half
- 36-40 cashew halves for garnish
Instructions
- Melt butter in a 2-quart heavy saucepan over medium heat for 7 to 11 minutes until golden brown and nutty; reserve 1 1/4 cups for dough and the remainder for frosting, then chill both for 1 hour until firm but pliable.
- Preheat oven to 350°F (175°C) and finely chop the fresh cashews.
- Beat 1 1/4 cups of cooled browned butter with brown sugar, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla until creamy, then gradually mix in the flour and stir in the chopped cashews.
- Shape dough into 1-inch balls, place them on ungreased cookie sheets, and bake for 10 to 13 minutes until set; cool completely on a wire rack.
- Beat the remaining cooled browned butter with 2 cups of powdered sugar, 1 teaspoon of vanilla, and enough half & half to reach a spreadable consistency; frost the cooled cookies and top each with a cashew half.
Notes
For the best flavor, ensure your cashews are fresh and untoasted before starting, as the oven will bring out their natural oils. If your kitchen is particularly warm, chill the rolled dough balls for 10 minutes before baking to ensure they maintain a perfect round shape.
- Prep Time: 20 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American