½ cup butter or margarine, softened
1 cup firmly packed brown sugar
¼ cup sour cream
1 egg
1 teaspoon vanilla extract
1 cup self-rising flour
½ cup rolled oats
1 cup chopped cashews
Frosting (below)

Preheat oven to 400°F.  Lightly spray baking sheet with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugar until light and fluffy.  Add sour cream, egg, and vanilla, beating until well blended.  Stir in flour until well blended.  Stir in oats and cashews.  Drop by rounded teaspoonfuls onto prepared baking sheet.

Bake for 8 minutes or until lightly browned.  Remove from baking sheet; cool on a wire rack.  Frost the cooled cookies.

FROSTING

¼ cup butter or margarine, softened
3 tablespoons milk
½ teaspoon vanilla extract
2 cups confectioners’ sugar

In a small saucepan, heat butter until lightly browned.  Remove from heat and cool.  Add milk and vanilla.  Beat in confectioners’ sugar until smooth and thick enough to spread.

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