That cookie with nuts


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Serves 10 dozen | Prep Time 35 | Cook Time 8

Why I Love This Recipe

From Chicago Tribune: This delightful, chewy cookie filled with nuts and dried cranberries, comes from Verna Austen. Although our team of Holiday Cookie Contest judges didn't rank it in the top five, the Good Eating staff fell in love with it. So we decided to share it for your holiday stash


Ingredients You'll Need

2 sticks (1 cup) butter, at room temperature
2 cups brown sugar, firmly packed
2 eggs
1 tsp. vanilla
4 cups flour
1 1/2 tsps. each: baking soda, baking powder
1 tsp. each: freshly grated nutmeg, cinnamon
1/2 tsp. salt
2/3 cup sour cream
2 cups walnuts, chopped
1 1/2 cups pistachios, chopped
1/2 cup sweetened dried cranberries, roughly chopped

Brown butter frosting

Ingredients

1 1/2 sticks butter, at room temperature
4 cups confectioners' sugar
2 Tsps. vanilla
4 to 5 Tbsps. milk


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.


Nutrition information Per cookie: 96 calories, 46% of calories from fat, 5 g fat, 2 g saturated fat, 11 mg cholesterol, 12 g carbohydrates, 1 g protein, 40 mg sodium, 0 g fiber.


Questions, Comments & Reviews


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