1/2 c. butter, softened
1 c. firmly packed brown sugar
1 egg
1/2 tsp. vanilla extract
2 c. all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 c. commercial sour cream
2 c. chopped cashews
Coffee Icing

Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add egg and vanilla; eat well. Combine flour, baking powder, soda and salt. Gradually add to creamed mixture, mixing well. Add sour cream, mixing until smooth. Stir in cashews.

Drop by teaspoonfuls onto greased cookie sheets. Bake at 400 degrees for 6-8 minutes or until golden brown. Cool on wire racks. Frost with Coffee Icing. Yield: 7 dozen.

COFFEE ICING:

1/4 c. butter
3 tbsp. hot coffee
1/4 tsp. vanilla extract
2 c. sifted powdered sugar

Melt butter in a medium saucepan; add coffee and vanilla; stir well. Remove from heat; stir in powdered sugar until mixture is smooth. Yield: 1 1/4 cups.