Sour cream adds richness to these cranberry and pecan-packed cookies that are perfect to fill a festive holiday tin.
60 min.prep time
4 dozen cookies
1 cup firmly packed brown sugar
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 (6-ounce) package (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 large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Stir in pecans and cranberries.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool completely.
Stir together powdered sugar and orange juice in small bowl. Drizzle over cooled cookies.
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.