Cranberry Jumbles Recipes

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, combine brown sugar and butter. Beat at medium speed until creamy. Add sour cream, egg, and vanilla. Continue beating until mixed well. In a separate bowl, combne flour, baking powder and baking soda. Add flour mixture, a little at a time, and mix well. Stir in cashews and cranberries. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool completely.
• Frosting: Stir together confectioners' sugar and orange juice in a small bowl. Drizzle over cooled cookies.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Whisk flour, baking powder, and baking soda together in a bowl.
• Beat brown sugar and butter together in a bowl using an electric mixer on medium speed until smooth and creamy; add sour cream, egg, orange zest and vanilla extract and beat until well mixed. Stir flour mixture into brown sugar mixture until dough is smooth. Fold cashews and cranberries into dough; drop by rounded teaspoons, 2-inches apart, onto prepared baking sheets.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on the pans for 10 minutes before removing to cool completely on a wire rack.
• Whisk confectioners' sugar and orange juice together in a bowl until glaze is smooth. Drizzle glaze over cookies.

Steps:

• Preheat oven to 375*F.
• Cream the butter and brown sugar with an electric mixer on medium speed until creamy.
• Add the sour cream, egg, and vanilla; blend well.
• Reduce mixer speed to low; gradually stir in the flour, baking powder, and baking soda (whisk together first) until well combined.
• Stir in the cashews and dried cranberries by hand.
• Drop dough by rounded tsp.
• 2" apart onto ungreased cookie sheets.
• Bake for 10-12 minutes, or until lightly browned.
• Cool cookies completely on wire racks.
• Stir together the powdered sugar and milk in a small bowl until desired drizzling consistency is reached; drizzle over cooled cookies.

Steps:

• In a big mixing bowl, stir the flours, brown sugar, baking powder, baking soda, and cinnamon together.
• Using a pastry blender, cut in shortening until mixture resembles fine crumbs.
• In another bowl, combine the egg and juice; stir into flour mixture.
• Stir in cranberries and almonds.
• Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
• Bake at 350° for 12-14 minutes or until bottoms are lightly browned.
• Transfer cookies to a wire rack and let cool.
• Orange Frosting: in a small bowl, stir the powdered sugar, orange peel, and enough orange juice to make drizzling consistency.
• Drizzle frosting over cookies; let frosting dry.
• To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months; thaw cookies, then drizzle.

Steps:

• Heat oven to 375°F.
• Combine brown sugar and butter in large mixer bowl.
• Beat at medium speed, until creamy (2 to 3 minutes).
• Add sour cream, egg and vanilla; continue beating until well mixed.
• 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 onto 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.