Sour cream adds richness to these cranberry and cashew-packed cookies.
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1 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
1/2 cup sour cream
1 large Land O Lakes® Egg
1 teaspoon vanilla
2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup salted cashews or macadamia nuts
1 (5-ounce) package sweetened dried cranberries
1 1/2 cups powdered sugar
2 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 cashews 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 powdered sugar and orange juice together in bowl. Drizzle over cooled cookies.
For easy clean up when drizzling powdered sugar over cookies, place wire cooling racks over sheets of waxed paper. Have cookies spaced closely together. Drizzle cookies and let excess drizzle drip down onto the waxed paper.
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