Cranberry Cashew Jumbles
Cranberry Cashew Jumbles might be a good recipe to expand your hor d'oeuvre recipe box. This lacto ovo vegetarian recipe serves 60 and costs 14 cents per serving. One portion of this dish contains around 1g of protein, 3g of fat, and a total of 75 calories. 11 person were impressed by this recipe. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of confectioners' sugar, egg, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 3%. If you like this recipe, you might also like recipes such as Cranberry Cashew Jumbles, Oatmeal Jumbles, and M&M's Fudge Jumbles.
Servings: 60
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup packed brown sugar
1/2 cup butter, softened
1 cup chopped cashews
1 cup confectioners' sugar
1 package (5 ounces) dried cranberries
1 egg
2 cups all-purpose flour
2 tablespoons orange juice
1/4 teaspoon salt
1/2 cup sour cream
1 teaspoon vanilla extract
Equipment:
bowl
baking sheet
Cooking instruction summary:
Directions In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the sour cream, egg and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cranberries and cashews. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cookies. Yield: 5 dozen. Originally published as Cranberry Cashew Jumbles in CountryDecember/January 2005, p51 Nutritional Facts 1 serving (1 each) equals 77 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 54 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the sour cream, egg and vanilla.
2. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cranberries and cashews.
3. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.
4. Bake 375° for 10-12 minutes or until lightly browned.
5. Remove to wire racks to cool.
6. Combine the glaze ingredients; drizzle over cookies.
Nutrition Information:
covered percent of daily need
