1/2 c. butter
1 c. brown sugar, firmly packed
1 egg
1/2 tsp. vanilla
2 c. sifted flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/3 c. dairy sour cream
1 3/4 c. salted whole cashew nuts

Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add sifted dry ingredients alternately with sour cream, mixing well. Carefully fold in cashew nuts. Drop by teaspoonful onto a greased cookie sheet. Bake in hot oven (400 degrees) 10 minutes. Cool and frost.

FROSTING:

Lightly brown 1/2 cup butter. Add 3 tablespoons coffee cream, 1/4 teaspoon vanilla. Stir into 2 cups sifted confectioners sugar. Beat until thick and smooth enough to spread on cookies. Top each with a cashew nut.