Sour Cream Cashew Drops
Sweet and crunchy sour cream cashew drops feature a rich nutty flavor with a tender crumb, perfect for coffee or teatime treats suited to nut lovers and dessert enthusiasts.
Ingredients
Instructions
- Preheat oven to 375°F.
- Sift flour, baking powder, soda, and salt together into a mixing bowl.
- Put egg, softened butter, brown sugar, vanilla, and sour cream in a blender.
- Cover and cream on speed 6 until smooth.
- Stop blender and add salted cashew nuts.
- Cover and chop on high until nuts are chopped fine.
- Pour mixture into the flour mixture and stir to combine.
- Drop by teaspoonfuls onto greased cookie sheets.
- Bake about 10 minutes.
- Cool and frost with white powdered sugar frosting.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of cinnamon or nutmeg to the flour mixture. If you don't have sour cream, Greek yogurt can be an excellent substitute. Ensure your butter is softened at room temperature for easier mixing, and for a twist, try using roasted cashew nuts instead of salted ones for added depth. This recipe pairs beautifully with Coconut Ice Cream Pie (Make Day Ahead.)
Serving Suggestions
Serve these delightful cookies fresh out of the oven or cooled with a light dusting of powdered sugar frosting. They make a perfect treat alongside coffee or tea. For a festive touch, try pairing them with Liz'S Congealed Salad for a sweet and savory contrast that will impress your guests.
Storage & Reheating
Store leftover Sour Cream Cashew Drops in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag, where they can last for up to three months. To reheat, simply warm them in the oven at 350°F for a few minutes until slightly soft.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Cashew Drops contains roughly 121 calories, with 2g protein, 16g carbohydrates, and 5g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use unsalted cashew nuts in this recipe?
Yes, you can use unsalted cashew nuts if you prefer less salt. Just remember to adjust the salt in the recipe slightly to maintain the overall flavor balance. Unsalted nuts will still provide a lovely texture and taste.
What can I use instead of brown sugar?
If you don't have brown sugar, you can substitute it with an equal amount of granulated sugar mixed with a tablespoon of molasses. This will mimic the moisture and flavor of brown sugar, ensuring your cookies remain soft and flavorful.
How can I make these cookies gluten-free?
To make Sour Cream Cashew Drops gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder and baking soda are also gluten-free. This will allow you to enjoy these cookies without gluten while maintaining their delicious taste and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).