1/2 c. butter (must use butter)
1 c. brown sugar
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. sour cream
1 3/4 c. sifted cashew nuts (reserve 1/2 c. cashews for icing)

Cream butter and sugar. Beat in egg and vanilla. Add dry ingredients with sour cream, add nuts. Drop by teaspoonfuls on greased cookie sheets. Bake at 400 degrees for 10 minutes. Cool and frost with Golden Butter Icing. Put a cashew on top of each. Makes 4 1/2 dozen.

CASHEW COOKIE FROSTING:

Lightly brown 1/2 cup butter. Remove from heat, add 3 tablespoons coffee cream and 1 teaspoon vanilla. Stir 2 cups confectioners' sugar, beat until smooth and thick enough to spread. Frost each cookie and top with a cashew.