Sour cream adds richness to these cranberry and pecan-packed cookies that are perfect to fill a festive holiday tin.
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Cookie
1 cup firmly packed brown sugar
12 cup Land O Lakes® Butter, softened
12 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
34 teaspoon baking powder
14 teaspoon baking soda
1 cup coarsely chopped pecans
1 13 cups sweetened dried cranberries
Drizzle
1 12 cups powdered sugar
2 to 3 tablespoons orange juice
STEP 1
Heat oven to 375°F.
STEP 2
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.
STEP 3
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until lightly browned. Cool completely.
STEP 4
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.
