This cookies was developed by Nancy Weinert in her University of Arizona experimental foods class.
½ cup butter
¾ cup brown sugar
¾ cup sour cream
1 teaspoon vanilla
1 teaspoon baking soda
1-1/3 cup flour
¼ cup prickly pear juice
¼ cup prickly pear fruit peeled, seeded and diced
¼ cup maraschino cherries
¼ cup chopped pecans
Cream butter and sugar.
Blend in sour cream, egg and vanilla.
Mix dry ingredients and blend in sour cream mixture.
Add prickly pear juice, fruit, cherries and nuts.
Drop from teaspoon onto greased cookie sheet.
Bake at 375F for 15 minutes.