Cranberry Cashew Jumbles

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photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
Ready In:
30mins
Ingredients:
12
Yields:
4 dozen cookies
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ingredients

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directions

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

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Reviews

  1. 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.
     
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