Frosted cashew cookies from The Ultimate Minnesota Cookie Book: 100 Best Recipes from the Star Tribune's Holiday Cookie Contest (page 64) by Lee Svitak Dean and Rick Nelson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KCKB on April 25, 2026

    Took a second pass at these, using salted butter this time, and I do think they are tastier this way. Also, it’s a thick dough that doesn’t spread much, so I flattened the dough balls a bit before baking, and I like that change as well. I prefer a flatter, thinner cookie over a thicker, chunkier one. Your mileage may vary …

  • KCKB on April 25, 2026

    These would benefit from more salt, especially in the frosting. The recipe specifies unsalted butter (as do most baking recipes), but the cookies taste a little flat and the frosting is just really, really sweet - the nuance of the brown butter gets lost. Will make again, but with salted butter next time, or else with some extra salt in both the dough and the frosting.

  • hbakke on December 22, 2021

    The cookie tasted fine, perhaps a little boring, but the frosting was delicious (as with everything involving browned butter). The combination of cashews with the browned butter was tasty. I would make these again.

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