Total Time
30mins
Prep 20 mins
Cook 10 mins

Ingredients Nutrition

Directions

  1. Heat oven to 375°F.
  2. Combine brown sugar and butter in large mixer bowl.
  3. Beat at medium speed, until creamy (2 to 3 minutes).
  4. Add sour cream, egg and vanilla; continue beating until well mixed.
  5. Reduce speed to low; add flour, baking powder and baking soda.
  6. Beat until well mixed (1 to 2 minutes).
  7. Stir in cashews and cranberries by hand.
  8. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
  9. Bake for 10 to 12 minutes or until lightly browned.
  10. Cool completely.
  11. Stir together powdered sugar and orange juice in small bowl.
  12. Drizzle over cooled cookies.

Reviews

(1)
Most Helpful

Ending my holiday baking season with a surplus of dried cranberries, I went looking for suitable recipes to use them while also bing different from the many cookies already made. The idea of a brown sugar cookie appealed to me as did the inclusion of cashews. Made as posted and the resulting cookie was soft like a pillow with good chunks of fruit and nuts but not a lot of flavor from the cookie itself. I decided to flatten the tops on subsequent batches which gave them more textural/visual appeal as the studded ingredients poked out a bit more. The icing, even if you like less sweet, was really a must as it added a whole new dimension of flavor. I think cutting back about 1/4 cup of flour would yield a better cookie. Thanks.

justcallmetoni December 16, 2007

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