Cranberry-Pecan Jumbles

Cranberry-Pecan Jumbles

Sour cream adds richness to these cranberry and pecan-packed cookies that are perfect to fill a festive holiday tin.

60 min. prep time
48 cookies
555 Ratings



1 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
1/2 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup coarsely chopped pecans
1 1/3 cups sweetened dried cranberries


1 1/2 cups powdered sugar
2 to 3 tablespoons orange juice


Heat oven to 375°F.

Combine brown sugar, butter, sour cream, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy.  Add flour, baking powder and baking soda; beat at low speed until well mixed. Stir in pecans and cranberries.

Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until lightly browned. Cool completely.

Stir together powdered sugar and orange juice in bowl. Drizzle over cooled cookies.

Recipe Tip

For easy clean-up when drizzling powdered sugar glaze over cookies, place wire cooling racks over sheets of waxed paper. Place cookies close together. Drizzle cookies with glaze; let excess drip down onto waxed paper.

Nutrition Facts (1 cookie)

Calories: 100

Fat: 4.5g

Cholesterol: 10mg

Sodium: 35mg

Carbohydrates: 15g

Dietary Fiber: <1g

Protein: 1g

Recipe #12847©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

This is an annual go to recipe. Easy to make and take.
I really enjoyed these cookies. They crumbled in your mouth so nicely they're tasty!
Made these for a Cookie Exchange a couple years ago. They were very good!! Everyone loved them. Will make them again this year. Make sure you don't overcook or they will become too dry.
Very easy to make. Everyone loved them. I think next time I make them I will make them a bit smaller. Very pretty on my christmas cookie plate.

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