Ingredients
- 2 cups unbleached all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup packed light brown sugar
- ½ cup butter, softened
- ½ cup sour cream
- 1 egg
- 2 teaspoons grated orange zest, or more to taste
- 1 teaspoon vanilla extract
- 1 cup chopped salted cashews
- 1 (6 ounce) package dried cranberries, chopped
- 1 ½ cups confectioners' sugar
- 3 tablespoons orange juice
Why This Meal Is A Winner
Helpful Cooking Tips
- Soak the cashews for a few hours to make the bites smoother and easier to blend.
- If you prefer a sweeter taste, add a touch of honey or maple syrup.
Directions
Lightly heat your oven to 375°F (190°C) and lining a couple of baking sheets with parchment paper. In a bowl, whisk together the flour, baking powder, and baking soda. In a separate larger bowl, cream the brown sugar and butter using an electric mixer on medium speed until the mixture is nice and smooth. Then, beat in the sour cream, egg, orange zest, and vanilla extract until everything is well combined. Gradually add the dry ingredients to the wet mixture and stir until you have a smooth dough. Gently fold in the cashews and cranberries. Drop spoonfuls of dough, about a rounded teaspoon each, onto your prepared baking sheets, making sure to leave about 2 inches between each. Pop them in the oven and bake for 10 to 12 minutes, or until the edges just start to turn golden. Let the cookies cool on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely. While the cookies are cooling, mix the confectioners’ sugar with orange juice until you get a smooth glaze, then drizzle it over the cookies for a sweet finishing touch.
