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 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.
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.