October 27, 2013
"A nice tea cookie or addition to the holiday cookie tray. Be sure to use unsalted cashews. Makes 6 dozen."
- Serving Size: 1 (15.8 g)
- Calories 38.9
- Total Fat - 1.6 g
- Saturated Fat - 1 g
- Cholesterol - 6.8 mg
- Sodium - 2118 mg
- Total Carbohydrate - 5.6 g
- Dietary Fiber - 0.1 g
- Sugars - 2.8 g
- Protein - 0.6 g
- Calcium - 8.4 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Preheat oven to 375°F Place 2 oven racks in the upper and lower thirds of the oven. Grease cookie sheets.
Chop cashews coarsely.
In a small bowl, sift together the flour, baking soda, baking powder, and salt, then whisk to mix evenly. Add the cashews and set aside.
In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla and scrape the sides of the bowl. Beat in the sour cream until incorporated.
At low speed, gradually beat in flour mixture, until just incorporated.
Drop the dough in heaping teaspoons 1 1/2 inches apart on the cookie sheets.
Bake for 10-15 minutes or until golden brown. (For even baking, rotate the sheets from top to bottom, and back to front halfway through the baking period.).
Cool the cookies for a few minutes on the sheets. When they are firm enough to lift, transfer with a metal spatula to wire rack to cool completely.
Store in an airtight container at room temperature or in the freezer. These keep 1 month at room temperature, several months frozen.
Tips & Variations
No special items needed.