jkath
Hospitality Queen
Mom brought these, along with her pumpkin pies to my house yesterday.
I can't stop eating them!
CRANBERRY CASHEW JUMBLES
½ Cup butter, softened
1 cup packed brown sugar
½ Cup sour cream
1 egg
1 tsp. vanilla extract
2 Cups all-purpose flour
3/4 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 pkg. (6 oz) ocean spray orange flavored craisins
1 Cup chopped cashews
Glaze: 1 cup powdered sugar, 2 Tbs. orange juice
In large mixing bowl, cream butter and brown sugar. Add sour cream, egg, and vanilla; mix well. Combine flour, baking powder, baking soda, and salt; gradually add to creamed mixture. Stir in cranberries and cashews. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375º for 10-12 minutes until lightly browned. Remove to wire racks to cool. Combine glaze ingredients and drizzle over cookies. Yield: 4 dozen.
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I can't stop eating them!
CRANBERRY CASHEW JUMBLES
½ Cup butter, softened
1 cup packed brown sugar
½ Cup sour cream
1 egg
1 tsp. vanilla extract
2 Cups all-purpose flour
3/4 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 pkg. (6 oz) ocean spray orange flavored craisins
1 Cup chopped cashews
Glaze: 1 cup powdered sugar, 2 Tbs. orange juice
In large mixing bowl, cream butter and brown sugar. Add sour cream, egg, and vanilla; mix well. Combine flour, baking powder, baking soda, and salt; gradually add to creamed mixture. Stir in cranberries and cashews. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375º for 10-12 minutes until lightly browned. Remove to wire racks to cool. Combine glaze ingredients and drizzle over cookies. Yield: 4 dozen.
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