Cranberry-Cashew Jumbles

Sour cream adds richness to thesecranberry and cashew-packed cookies.

Picture of Cashew Cranberry Cookies

Cashew Cranberry Cookies

  • COOLING TIME: 15 MINUTES        


  • I cup firmly packed brown sugar
  • 1/2 cup LAND 0 LAKES” Butter, softened
  • 1/2 cup LAND 0 LAKES* Sour Cream
  • I egg
  • I 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) package dried cranberries


  • 1 ½ cups powdered sugar
  • 3 tablespoons orange juice

 Heat oven to 3750.  Combine brown sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Add sour cream, egg and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low; add flour baking powder and baking soda. Beat until well mixed (I to 2 minutes). Stir in cashews and cranberries by hand.

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 1 0 to 1 2 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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