I have a private cookbook of my favorite recipes where I store this delicious recipe for a light wheat roll. They only require a lot of rising time; they are not at all difficult to produce.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 48 |
| Yield: | 48 cookies |
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
Instructions
- 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.
Nutrition Facts
| Calories | 103 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 50 mg |
| Sugars | 11 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
These cookies are almost perfect as the recipe is written, but due to diet restrictions within my family, I had to cut down on the sugar and omit the icing in order for them to be enjoyed by all. I substituted Splenda for a bit more than half of the sugar…the cookies were still perfect!
I tried this recipe because I wanted to use up some leftover holiday ingredients. I was really surprised at how much I enjoyed them. The cookies are soft and have just the right balance of sweet with the tartness of the cranberries.
These didn’t change much in size from the point at which they went into the oven until they came out, simply didn’t rise or spread out much. They are small, one bite, and I expected (and would like) a little larger cookie, so I would use tablespoon size instead of teaspoon in the future. I followed the recipe to the letter with the exception of adding a little orange extract to the glaze since I could taste no orange flavor at all. These cookies are somewhat rustic-looking, and the cranberries and the cashews give them a slightly chewy texture. These may not be the prettiest cookies I’ve ever made, but they are tasty.
These are great! To make them lower in carbs, I used one third each of reg flour, almond flour and oat flour.