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Cranberry Cashew Jumbles

Cranberry Cashew Jumbles

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dreamysweets

This is a great, delicious cookie for any time of year. The nuts and cranberries give it a holiday feel, but the orange gives it a summery feel, as well. Store jumbles in airtight container.

Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

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  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  2. Whisk flour, baking powder, and baking soda together in a bowl.
  3. 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.
  4. 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.
  5. Whisk confectioners' sugar and orange juice together in a bowl until glaze is smooth. Drizzle glaze over cookies.
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Reviews

E. Hastings
1
3/3/2014

These are great! To make them lower in carbs, I used one third each of reg flour, almond flour and oat flour.

lutzflcat
0
6/16/2014

These didn’t change much in size from the point at which they went into the oven until they came out, simply didn’t rise or spread out much. They are small, one bite, and I expected (and would like) a little larger cookie, so I would use tablespoon size instead of teaspoon in the future. I followed the recipe to the letter with the exception of adding a little orange extract to the glaze since I could taste no orange flavor at all. These cookies are somewhat rustic-looking, and the cranberries and the cashews give them a slightly chewy texture. These may not be the prettiest cookies I’ve ever made, but they are tasty.