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Heat oven to 350°F.
Combine brown sugar and 1/2 cup butter in bowl. Beat at medium
speed, scraping bowl often, until creamy. Add egg and vanilla;
continue beating until well mixed. Add flour, baking powder and
baking soda alternately with sour cream, beating at low speed until
well mixed. Stir in cashews.
Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased
cookie sheets. Bake 10-12 minutes or until golden brown. Cool
completely.
Melt 1/2 cup butter in heavy 1-quart saucepan over medium heat.
Continue cooking, stirring occasionally, 4-6 minutes or until butter
foams and just starts to turn golden. (Watch closely.) Immediately
remove from heat. Pour into medium bowl; cool 5 minutes.
Add powdered sugar, milk and vanilla; beat until smooth. Frost
cooled cookies. Top with cashew half, if desired.
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