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Ingredients 0/13
Why You'll Love Making This
Practical Cooking Tips
- Use dried cranberries with no added sugar for a healthier option.
- Mix ingredients gently to keep the cashews intact and avoid crushing the dried fruit.
Directions
Warm your oven to 375°F and lining a couple of baking sheets with parchment paper. In a bowl, mix together the flour, baking powder, and baking soda. In a separate larger bowl, cream the brown sugar and butter with an electric mixer until it’s nice and smooth. Then add the sour cream, egg, orange zest, and vanilla, mixing everything well. Gradually stir the dry ingredients into the wet until you have a smooth dough. Fold in the cashews and cranberries, then drop spoonfuls about 2 inches apart onto your prepared baking sheets. Bake for 10 to 12 minutes, until the edges are just starting to turn golden. Let the cookies cool on the pans for about 10 minutes before transferring them to a wire rack to cool completely. While they’re cooling, whisk together the powdered sugar and orange juice until smooth, then drizzle the glaze over the cookies for a nice finishing touch.
Serving Options
How To Refrigerate This Dish
