Ingredients

2 cups all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup sour cream
1 3/4 cups salted cashew halves plus 40 cashew halves for tops

1/2 cup butter (no substitute)
1/4 teaspoon vanilla extract
2 cups powdered sugar, sifted
3 tablespoons half and half or milk

Directions

Preheat oven to 375. Line baking sheets with kitchen parchment paper or grease lightly.

In a medium bowl, stir together flour, baking powder, soda and salt. In a large bowl, beat together butter and brown sugar until fluffy. Beat in egg, vanilla and sour cream. Add flour mixture to butter mixture, 1/2 cup at a time, stirring just enough to blend. Add nuts with the last addition of flour. Drop by level measuring tablespoonfuls onto prepared baking sheets. Bake 8-10 minutes or until set and very lightly
browned (do not overbake). Transfer to wire racks to cool. Prepare icing and ice when cool. Top each cookie
with a cashew half. Makes 3 1/2 dozen cookies.

In a small saucepan over medium heat, lightly brown butter, stirring often to prevent burning. Remove from heat and cool for a few minutes. Add vanilla and gradually add sugar, beating until smooth after each addition. Stir in just enough half-and-half to make an icing that can be spooned over the cookies.