1999 BROWN SUGAR CASHEW COOKIES

1 cup firmly packed brown sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla
2 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup sour cream
13/4 cups cashew halves
Frosting:
1/2 cup butter
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
Heat oven to 350 degrees. Combine brown sugar and 1/2 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy, 1 to 2 minutes. Beat in egg and vanilla. Reduce speed to low. Beat, adding flour, baking powder and soda alternately with sour cream, until well mixed, 1 to 2 minutes. Stir in cashews by hand.

Drop dough by level tablespoon 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until golden brown. Cool completely.

Melt 1/2 cup butter in heavy 1-quart saucepan over medium heat. Continue cooking, stirring occasionally, until butter foams and just starts to turn golden, 4 to 6 minutes. WATCH CLOSELY. Immediately remove from heat. Pour into medium bowl, cool 5 minutes. Add powdered sugar, milk and vanilla; beat until smooth. Frost cooled cookies. If desired, top with cashew half. Makes 31/2 dozen.
--From Susan McNamara of Farmington, Minn.