Browned Butter Cashew Shortbread Cookies

STEP 1

Melt butter in 2-quart heavy saucepan over medium heat. Cook, stirring constantly and watching closely, 7-11 minutes or until butter just begins to turn golden brown. (Butter will get foamy and bubble.) Immediately remove from heat. Pour 1 1/4 cups browned butter into small bowl; pour remaining butter into another bowl. Refrigerate both bowls of browned butter 1 hour or until cool.

STEP 2

Heat oven to 350°F. 

STEP 3

Combine 1 1/4 cups cooled browned butter, brown sugar, 1/2 cup powdered sugar and 1 teaspoon vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Stir in chopped cashews.

STEP 4

Shape dough into 1-inch balls. Place, 1 inch apart, onto ungreased cookie sheets. Bake 10-13 minutes or until set. Cool completely.

STEP 5

Combine remaining browned butter, 1 1/2 cups powdered sugar and 1/2 teaspoon vanilla in bowl. Beat at medium speed, adding enough half & half for desired frosting consistency, until smooth. Spread frosting over cooled cookies. Top each with cashew half.