Serves: 5
Total Calories: 811
Yield: 5 dozen
Sift flour, baking powder, baking soda, and salt together into mixing bowl. Put egg, butter, brown sugar, vanilla, and sour cream in blender container. Cover and run on medium speed until smooth. Stop blender and add nuts. Cover and run on medium speed until nuts are coarsely chopped. Pour into flour mixture and stir to mix. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 375° for 10 minutes or until golden brown. Cool and frost with a white butter frosting.
Frosting:
Cream butter and vanilla. Add remaining ingredients and beat until smooth. Can be frozen—frost before freezing.
This Sour Cream Cashew Drops recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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