Cranberry Cashew Jumbles Recipe
Overview:
These delightful Cranberry Cashew Jumbles are a family favorite, especially adored by my father! They offer a rich and satisfying treat with the creamy addition of sour cream, complemented by the tangy chewiness of dried cranberries and the delicate crunch of cashews. 🍪
- Cuisine: American
- Category: Drop Cookies
- Keywords: Dessert, Cookie & Brownie, < 60 Mins
- Rating: ⭐⭐⭐⭐ (4/5)
- Total Time: 35 minutes
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Servings: 4 dozen
- Calories: 1117.1 per serving
- Nutritional Information per Serving:
- Fat: 47.3g
- Saturated Fat: 22.2g
- Cholesterol: 128.1mg
- Sodium: 591.7mg
- Carbohydrates: 163.8g
- Fiber: 4.4g
- Sugar: 100.6g
- Protein: 14.9g
- Fat: 47.3g
Ingredients:
- 1 cup light brown sugar
- 1/2 cup butter
- 1/2 cup sour cream
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 cup salted cashews
- 1 cup dried cranberries
- For the Glaze:
- 1 1/2 cups powdered sugar
- 3 tbsp milk
Instructions:
| Step | Description |
|---|---|
| 1. | Preheat oven to 375°F (190°C). |
| 2. | In a large mixing bowl, cream together the butter and light brown sugar using an electric mixer on medium speed until creamy and well combined. |
| 3. | Add the sour cream, egg, and vanilla extract to the bowl, and blend well until the mixture is smooth and creamy. |
| 4. | Reduce the mixer speed to low, and gradually add in the flour, baking powder, and baking soda. Whisk these dry ingredients together first before incorporating them into the wet mixture. Mix until a dough forms and everything is well combined. |
| 5. | Gently fold in the salted cashews and dried cranberries into the dough by hand, ensuring they are evenly distributed throughout. |
| 6. | Using a rounded teaspoon or cookie scoop, drop spoonfuls of the dough onto ungreased cookie sheets, spacing them about 2 inches apart. |
| 7. | Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden brown around the edges. |
| 8. | Once baked, remove the cookies from the oven and transfer them to wire racks to cool completely. |
| 9. | While the cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk until smooth and a desired drizzling consistency is achieved. |
| 10. | Once the cookies have cooled, drizzle the glaze over the tops of each cookie using a spoon or piping bag. Allow the glaze to set before serving. |
| 11. | Enjoy these Cranberry Cashew Jumbles with a glass of milk or a cup of hot tea for a delightful treat any time of day! 🥛☕ |
Notes:
- For an extra burst of flavor, you can add a pinch of cinnamon or nutmeg to the dough.
- Store any leftover cookies in an airtight container at room temperature for up to 5 days. These cookies also freeze well for longer storage.
These Cranberry Cashew Jumbles are a perfect balance of sweet, tangy, and nutty flavors, making them an irresistible treat for cookie lovers of all ages! 🍪✨
