I said I wouldn’t suggest a holiday cookie to make this year, but many of you have asked which cookie I make each year during the holidays, and if I would share the recipe. These brown butter cashew cookies are a must for me. They are soft and chewy with enough crunch from the cashews to keep their shape and withstand the generous amount of frosting on top. The frosting makes the cookie; do not skip browning the butter or the cookies will be too sweet. The brown butter adds nuttiness to the cashews and balances the sweetness of the frosting. The speckled brown butter cookies stand out on a plate of red and green cookies and are a favorite among kids and adults. These cookies are also great to make for New Year’s Eve in lieu of a fancy dessert.

Brown Butter Cashew Cookies
Makes 2 dozen

Ingredients
Cookies
½ cup unsalted butter, softened
1 cup light brown sugar
1 egg
½ cup cashew milk
½ teaspoon vanilla extract
2 cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1½ cups toasted cashews (1 cup roughly chopped, ½ cup finely pulsed)

Frosting
½ cup unsalted butter, browned
3 tablespoons cashew milk or whole milk
¼ teaspoon vanilla extract
2 cups powdered sugar, sifted
Pinch of salt
Cashew halves, for garnish

Directions
Cookies

1. Using a stand mixer with the paddle attachment, cream butter and sugar on high for 8 minutes. Turn the mixer to low speed and add egg, cashew milk, and vanilla, then mix on medium-high until light and fluffy, about 2 minutes.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pulsed cashews.
3. On low speed, gradually add flour mixture to the mixer, stopping periodically to scrape down the sides. Stop the mixer and add chopped cashews, then mix on low speed until just combined.
4. Transfer dough into an airtight container and refrigerate for at least 2 hours, preferably overnight.
5. Preheat oven to 375 degrees and line a sheet tray with parchment paper.
6. Scoop dough into 1″ balls and place 1″ apart. Bake for 8-10 minutes or until lightly golden brown around the edges (they won’t change color much).
7. Remove from the oven and cool completely on a wire rack.

Frosting

1. In a medium bowl, whisk together all ingredients except cashew halves, until well combined and smooth.
2. Once the cookies have cooled completely, frost the top of each cookie by dipping them into the frosting. Top each cookie with half a cashew.
3. Cookies will stay fresh for 5 days stored in an airtight container at room temperature.

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