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    Cranberry-Pecan Jumbles


    Source of Recipe


    cooksrecipes.com

    Recipe Introduction


    Sour cream adds richness to these cranberry and pecan packed cookies

    List of Ingredients




    1 cup firmly packed brown sugar
    1/2 cup butter or margarine, softened
    1/2 cup sour cream
    1 large egg
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    3/4 teaspoon baking powder
    1/4 teaspoon baking soda
    1 cup coarsely chopped pecans
    1 (5-ounce) package sweetened dried cranberries

    ---Drizzle Ingredients---
    1 1/2 cups powdered sugar
    2 to 3 tablespoons orange juice


    Recipe



    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 by hand.
    Drop dough by rounded teaspoonfuls 2 inches part until 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.



    Makes 4 dozen cookies.

    Tip: For easier 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: 4.5 g Cholesterol: 10 mg Sodium: 35 mg Carbohydrates: 15 g Dietary Fiber:



 

 

 

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