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Cranberry-Cashew Jumbles


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.













Low Cholesterol, Trans-fat Free, Low Sodium


1 cup brown sugar
firmly packed
½ cup butter
room temperature
½ cup sour cream
1 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
1 cup cashew nuts
salted, coarsely chopped
6 ounces cranberries, dried
1 ½ cups powdered sugar
3 tablespoons orange juice


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 11242% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 36mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 3% Vitamin C 1%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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