New this month
Snow-Capped Sour Cream Drops

Snow-Capped Sour Cream Drops

Pam Cooking Spray

"Mouth-watering sour cream cookies filled with cranberries, chocolate and pecans."
Added to shopping list. Go to shopping list.

Ingredients

2 h 10 m servings 209 cals
Serving size has been adjusted!
Original recipe yields 27 servings

Nutrition

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Ready In

  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Cook's Tips
  • Hate annoying residue on your favorite cookware? PAM leaves up to 99% less residue so be sure to spray PAM on anything from skillets, casserole dishes, muffin tins to cookie sheets.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 6
Most helpful
Most positive
Least positive
Newest

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 choppe...

I loved this recipe. A very good "Christmas-y" cookie, definitely.

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.

We skipped the icing, sweet enough already for our family. Still delicious. I also replaced the margarine with butter. Definitely a keeper.

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, ...

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 c...