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Cranberry Cashew Jumbles

 Cranberry Cashew Jumbles
I have baked these cookies for the Cranberry Festival Cooking Contest in nearby Warrens, where cranberry is "king".
60 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sour cream
  • 1 egg
  • 1 teaspoon McCormick® Pure 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.

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Cranberry Cashew Jumbles (continued)

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.