Ingredients for Cranberry Cashew Jumbles
- ¾ cup packed light brown sugar
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- All Purpose Flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- Salted Cashews
- Dried Cranberries
- 1 cup powdered sugar
- 2-3 tablespoons orange juice
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How to Make Cranberry Cashew Jumbles
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon of vanilla extract until well combined.
- Stir in ½ cup sour cream.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in 1 cup chopped cashews and 1 cup dried cranberries by hand.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar with 2-3 tablespoons of orange juice until smooth. Add more orange juice, if needed, to reach desired consistency.
- Once the cookies are completely cool, drizzle the orange glaze over them.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
406g
Fat
109g
Carbs
54g
