CASHEW CREAM COOKIES (about 4 dozen)
1/2 cup butter
1 cup firmly packed brown sugar
1 eg
1/2 tsp vanilla
2 cups sifted flour (sift then measure)
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/3 cup sour cream
1 1/3 cups salted whole cashews, chopped

Frosting:
1/2 cup butter
3 TBL half & half
1/4 tsp vanilla
2 cup sifted powdered sugar
Additional whole cashews, optional

Heat oven to 375°. Grease cookie sheets or line w/parchment. Cream butter & sugar until light & fluffy. Beat in egg & vanilla. Add dry ingredients alternately w/sour cream. Mix well. Carefuly fold in nuts. Drop by teaspoonfuls on prepared cookie sheets. Bake 8-10 minutes or until lightly browned. Cool completely.~~

To make frosting: cook butter until bubbly & lightly browned. Remove from heat. Add cream & vanilla. Stir in sugar. Beat until smooth & thick enough to spread. Frost cooled cookies. Top each with a cashew, if desired.~~Fare to Remember

Thanks Ginger these look good!

How about these?

CASHEW BUTTERSCOTCH BARS

1 cup (2 sticks) plus 5-1/2 Tblsp. unsalted butter, softened & divided
3/4 cup plus 2 Tblsp. packed light brown sugar
1-3/4 teaspoons kosher salt
2-1/2 cups all-purpose flour
10 oz. butterscotch chips (preferably Hershey's)
1/2 cup plus 2 Tblsp. light corn syrup
2-1/2 cups salted cashew pieces

Center a rack in the oven; preheat the oven to 350° F. Butter a 13-by-18-inch jellyroll pan, including sides.

To prepare the crust: In a mixer with a paddle or in a bowl with a rubber spatula, beat 1 cup plus 2 Tblsp. butter and brown sugar together until smooth. Stir salt into flour, and then add flour to butter mixture. Mix until dough is well combined but still crumbly; if dough is mixed until a ball forms, crust will be tough.

Pat dough evenly along bottom of buttered pan, taking care not to pack dough down. Bake 5 minutes. With a fork, prick dough deeply all over. Return pan to oven; bake until dough is lightly browned, dry and no longer soft to the touch, about 7 minutes. Transfer to a cooling rack; do not turn off the oven.

To prepare butterscotch topping: In a large saucepan, combine remaining 3-1/2 Tblsp. butter, butterscotch chips, corn syrup and 1 Tblsp. plus 2-1/2 tsp. water.

Cook over medium heat, stirring constantly, until butter and butterscotch chips are melted, about 5 minutes. Pour topping over crust, using a spatula to spread evenly all the way to the corners.

Sprinkle cashew pieces on top, pressing down lightly.

Bake until topping is bubbly and cashews are lightly browned, 11 to 13 minutes.

Transfer to a rack; let cool completely before cutting into 2-by-3-inch bars.

Yield: 36 bars.

my FAVORITE variety of nuts! both those recipes look fabulous! ginger--i'll bet that cookie recipe would be good even without the frosting--have you tried them that way? hmmm...wonder who i can talk into doing some baking for me...