These are a soft, puffy cookie that everyone is sure to love.

1 egg
½ cup margarine, softened
1 cup brown sugar
1 teaspoon vanilla extract
½ cup tofutti sour cream
1-1/2 cups coarsely chopped cashews
2 cups flour
1 teaspoon baking powder
¾ teaspoon baking soda

Preheat oven to 375 degrees. Lightly grease two cookie sheets. In the bowl of an electric mixer, cream together the egg, margarine, sugar, vanilla and sour cream until fluffy. Add cashews and mix through. On low speed, blend in flour, baking powder and baking soda. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake for 10 minutes or until golden brown. Let sit on pan for 1 minute before removing to wire rack to finish cooling.

If you like your cookies with nuts, you can’t do any better than these White Chocolate Macadamia Nut Cookies ^[2].