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Snow-Capped Sour Cream Drops


Featured Brands: FLEISCHMANN’S, PAM

Makes 27 servings


Flavorful with every bite, these mouth-watering sour cream cookies are jam-packed with with cranberries, chocolate, and pecans.


1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup FLEISCHMANN’S Original-stick, softened
3/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup sour cream
3/4 cup dried cranberries
3/4 cup white baking chips
3/4 cup semisweet chocolate morsels
3/4 cup chopped pecans
PAM Original No-Stick Cooking Spray
2 cups confectioners’ sugar
8 teaspoons reduced fat (2%) milk



1.FOR THE COOKIES: Stir together flour, baking soda, and salt in medium bowl; set aside. Beat FLEISCHMANN’S and granulated 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.Preheat oven to 375 degrees. Spray baking sheets with cooking spray. Drop dough by rounded teaspoons, 2 inches apart, onto 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.FOR THE GLAZE: Place confectioners’ sugar in small bowl. Add milk, a few teaspoons at a time, stirring constantly until glaze is of desired consistency. Spread a little glaze on top of each cookie. Let stand until glaze is set.


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