Cranberry Cashew Jumbles Recipe

Cranberry Cashew Jumbles Recipe photo by Taste of Home

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I have baked these cookies for the Cranberry Festival Cooking Contest in nearby Warrens, where cranberry is "king".

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Cranberry Cashew Jumbles Recipe

Prep/Total Time: 30 min.

Yield: 60 Servings

20 10 30

Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup sour cream
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 package (5 ounces) dried cranberries
1 cup chopped cashews
GLAZE:
1 cup confectioners' sugar
2 tablespoons orange juice

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the sour cream, egg and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cranberries and cashews.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cookies. Yield: 5 dozen.

Nutritional Facts 1 serving (1 each) equals 77 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 54 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.

Originally published as Cranberry Cashew Jumbles in Country December/January 2005, p51