Prep 20 mins
Cook 10 mins
- 1 cup brown sugar, firmly packed
- 1⁄2 cup butter, softened
- 1⁄2 cup sour cream
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1 cup salted cashews, coarsely chopped
- 1 (5 ounce) packagesweetened dried cranberries (Craisins)
- 1 1⁄2 cups powdered sugar
- 3 tablespoons orange juice
- 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.
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.