 |
Prep Time: 35 Minutes Cook Time: 8 Minutes |
Ready In: 43 Minutes Servings: 4 |
|
This cookie filled with nuts and dried cranberries, comes from Verna Austen, who submitted it to the Tribune's Food and Drink Weekly's Christmas Cookie contest. Good show Verna! These are on my Christmas platters for sure. The frosting on the chewy cookie is magic! Ingredients:
1 cup butter, at room temperature |
2 cups brown sugar, firmly packed |
2 eggs |
1 teaspoon vanilla |
4 cups flour |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons baking powder |
1 teaspoon nutmeg, freshly grated |
1 teaspoon cinnamon |
1/2 teaspoon salt |
2/3 cup sour cream |
2 cups walnuts, chopped |
1 1/2 cups pistachios, chopped |
1/2 cup cranberries, sweetened dried, roughly chopped |
3/4 cup butter, at room temperature |
4 cups confectioners' sugar |
2 teaspoons vanilla |
4 tablespoons milk (to 5) |
Directions:
1. Heat oven to 400 degrees. For cookies, cream together the butter and brown sugar in a large bowl. Add the eggs, one at a time, mixing completely with each addition; stir in the vanilla.
2. Stir together the flour, baking soda, baking powder, nutmeg, cinnamon and salt in a medium bowl. Stir the dry ingredients into the butter-egg mixture just to combine. Stir in the sour cream, then stir in the walnuts, pistachios and cranberries.
3. Drop dough by teaspoonful onto a greased cookie sheet; press down slightly; bake 8 minutes. Move to wire rack; let cool completely.
4. Meanwhile, for frosting, cook the butter over medium-high heat in a medium saucepan until almost browned; remove from heat. Immediately add the confectioners' sugar; stir to combine. Stir in the vanilla; add milk as needed until you reach the desired consistency. Frost cookies generously.
|
|