Mary Wilhelm of Sparta sent her signature cookie, which she said she has prepared for the Food Network, Warrens Cranfest and Taste of Home magazine. Two classic flavor pairings - brown sugar and cashews, and orange and cranberry - come together.
YIELD
26 servingsPREP
10 minCOOK
25 minREADY
35 minIngredients
Directions
Preheat oven to 375℉ (190℃).
In large mixer bowl, combine brown sugar and butter.
Beat at medium speed, scraping bowl often, until creamy, 2 to 3 minutes.
Add sour cream, egg and vanilla; continue beating until well mixed, 1 to 2 minutes.
Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed, 1 to 2 minutes.
Stir in cashews and cranberries by hand.
Drop dough by rounded teaspoonfuls 2 inches apart on parchment-lined cookie sheets.
Bake in preheated oven 10 to 12 minutes, or until lightly browned.
Cool completely on wire racks, spaced close together for drizzling on frosting.
In small bowl, stir together powdered sugar and orange juice.
Place wire racks over sheets of wax paper.
Drizzle icing over cookies and let excess drizzle down onto wax paper.
Let set before storing.
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