Cranberry Cashew Jumbles Food

CRANBERRY CASHEW JUMBLES

Steps:

• 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.

CRANBERRY CASHEW JUMBLES

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.

LEMON THYME SHORTBREAD

Steps:

• Heat oven to 350°F. Line 8-inch square baking pan with aluminum foil, extending over edges. Set aside.
• Stir together all shortbread ingredients except flour in bowl. Add flour, beating on low speed until combined.
• Press dough evenly into prepared pan. Bake 17-19 minutes or until edges are golden brown. Cool 2 minutes in pan.
• Lift bars from pan, using foil. Cut bars into 9 equal squares. Cut each square in half diagonally, forming triangles. Cool completely.
• Make glaze by stirring together powdered sugar and lemon juice in bowl; add enough water for desired consistency. Drizzle over shortbread. Immediately sprinkle with edible glitter, if desired.

CRANBERRY CASHEW SALAD

Steps:

• In large bowl, combine salad ingredients and toss to mix.
• In a covered container, combine all dressing ingredients.
• Shake vigorously until well mixed.
• Wait until ready to serve to add dressing to salad.
• Pour over salad and toss to coat evenly.

CRANBERRY CASHEW JUMBLES

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.

CRANBERRY CASHEW JUMBLES

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.

CRANBERRY CASHEW JUMBLES

Steps:

• 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 inches apart onto ungreased baking sheets. Bake at 375F for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cookies.

CRANBERRY CASHEW JUMBLES

Steps:

• Preheat oven to 375°F. 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 ext., 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 teaspoonsful, 2 inches apart, onto prepared baking sheets.
• Bake, until lightly browned, 10-12 minutes. Cool on the pans for 10 minutes, before removing to cool completely on a wire rack. Makes about 48 cookies. GLAZE: Whisk powdered sugar and orange juice together, in a bowl, until glaze is smooth. Drizzle glaze over cookies.