Mouth-watering sour cream cookies filled with cranberries, chocolate and pecans.

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Recipe Summary

additional:
2 hrs 10 mins
total:
2 hrs 10 mins
Servings:
27
Yield:
54 cookies
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Ingredients

27
Original recipe yields 27 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cookies: Preheat oven to 375 degrees F. Spray baking sheets with cooking spray; set aside. Combine flour, baking soda and salt in medium bowl; set aside. Beat Fleischmann's and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat just until blended. Gradually add flour mixture alternately with sour cream, beating on low speed after each addition just until blended. Stir in cranberries, white morsels, chocolate morsels and pecans. Cover and chill at least 1 hour.

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  • Drop dough by rounded teaspoons, 2 inches apart, onto prepared baking sheets. Bake 8 to 10 minutes or until centers of cookies are set and edges are browned lightly. Cool on baking sheets 1 minute; transfer to wire racks. Cool completely.

  • Glaze: Place confectioners' sugar in small bowl. Add milk, a few teaspoons at a time, until glaze is of desired consistency, stirring constantly. Spread a little glaze on top of each cookie. Let stand until glaze is set.

Cook's Tips

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Nutrition Facts

209 calories; protein 2g 4% DV; carbohydrates 29.7g 10% DV; fat 9.8g 15% DV; cholesterol 9.8mg 3% DV; sodium 89.8mg 4% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/02/2014
I liked this cookie and would recommend it for a Christmas tray. The combination of 2 chocolates pecans and cranberries went well together as suspected. I used sweetened cranberries and chopped a Bakers white chocolate bar due to preferring the texture of white chocolate that has cocoa butter actually in it. Just baked they reminded me of a chewy chocolate chip cookie. Later as they cool and are iced they start to take on a mini bite sized scone taste. I honestly liked them without the icing but it adds that holiday look if need be. I found that the icing equaled 1/2 tsp per cookie if that helps. I didn't need 54 cookies. So I used the change servings button and changed the recipe from 27 to 9 servings. I was able to yield 18 cookies or 1.5 dozen making that change. I baked them on a parchment lined sheet pan sprayed with PAM cooking spray. They took 14 minutes to bake. Read More
(16)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/02/2014
I liked this cookie and would recommend it for a Christmas tray. The combination of 2 chocolates pecans and cranberries went well together as suspected. I used sweetened cranberries and chopped a Bakers white chocolate bar due to preferring the texture of white chocolate that has cocoa butter actually in it. Just baked they reminded me of a chewy chocolate chip cookie. Later as they cool and are iced they start to take on a mini bite sized scone taste. I honestly liked them without the icing but it adds that holiday look if need be. I found that the icing equaled 1/2 tsp per cookie if that helps. I didn't need 54 cookies. So I used the change servings button and changed the recipe from 27 to 9 servings. I was able to yield 18 cookies or 1.5 dozen making that change. I baked them on a parchment lined sheet pan sprayed with PAM cooking spray. They took 14 minutes to bake. Read More
(16)
Rating: 5 stars
10/27/2014
I loved this recipe. A very good "Christmas-y" cookie definitely. Read More
(6)
Rating: 4 stars
12/15/2014
Yummy & festive. I used almond extract in the icing and pistachios instead of pecans...the greenish color on the outside of the nuts looked really pretty with the icing and cranberries. Read More
(4)
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Rating: 5 stars
12/22/2014
These are DELICIOUS!!! So easy to put together and very versatile! Any nut would work raisins cranberries chocolate chips whatever your tastebuds desire! I used Walnuts Cranberries White Chocolate chips and a handful of mini-Milk Chocolate chips. I added a drop of lemon extract to the glaze -- delish!!! I thought afterward that the white chocolate chips could've been melted and used instead of the glaze also! Making another batch tonight! Read More
(2)
Rating: 5 stars
12/24/2014
We skipped the icing sweet enough already for our family. Still delicious. I also replaced the margarine with butter. Definitely a keeper. Read More
(1)
Rating: 5 stars
10/15/2015
Very good cookie. I opted not to do the glaze on top as my family and I don't care for cookies to be too sweet. Perfect as is without although I'm sure they might be prettier with it. My cookies needed to bake 12 minutes just fyi. Read More
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