COOKIE:

1/2 c. butter
1 c. brown sugar
1 egg
1/2 tsp. vanilla
2 c. flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/3 c. dairy sour cream
1 1/2 c. cashews

ICING:

1/2 c. butter
3 tbsp. cream (half and half)
1/4 tsp. vanilla
2 c. powdered sugar

Cream butter and sugar until light and fluffy. Beat in egg and vanilla; add sifted dry ingredients alternately with sour cream mixing well. Fold in cashew nuts. Drop by teaspoonfuls onto a lightly greased cookie sheet. Bake 400 degrees for 10 to 12 minutes, until lightly browned. Cool and frost with golden butter icing.

ICING: Lightly brown butter. Add cream and vanilla. Stir in sugar. Beat until smooth and thick enough to spread. Frost cooled cookie tops with whole cashew nuts if desired. Store with waxed paper between layers. NOTE: Real butter should be used especially for icing.