Cranberry Nut Swirls Recipe

4.5 5 7
Cranberry Nut Swirls Recipe
Cranberry Nut Swirls Recipe photo by Taste of Home
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Cranberry Nut Swirls Recipe

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4.5 5 7
Publisher Photo
This recipe originated with my sister-in-law. It gets used a lot over the holidays when we want to pull a fast one on the guys in our family. They claim they don't like cranberries in any shape or form, but everyone enjoys these. -Carla Hodenfield, Ray, North Dakota
MAKES:
42 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min./batch
MAKES:
42 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup finely ground cranberries
  • 1/2 cup finely chopped walnuts
  • 1 tablespoon grated orange peel
  • 3 tablespoons brown sugar
  • 2 teaspoons milk

Directions

Combine butter, sugar, egg and vanilla. Beat until light and fluffy, scraping the bowl occasionally. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture, beating well. Refrigerate at least 1 hour.
Combine cranberries, walnuts and orange peel; set aside. On a lightly floured surface, roll dough into a 10-in. square. Combine brown sugar and milk; brush over dough. Sprinkle with cranberry mixture to within 1/2 in. of edges. Roll up tightly, jelly-roll style. Wrap in plastic; refrigerate until firm, several hours or overnight.
Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on well-greased baking sheets. Bake until edges are light brown, 14-15 minutes. Remove from pans to wire racks to cool. Yield: about 3-1/2 dozen.
Originally published as Cranberry Nut Swirls in Country Woman September/October 1992, p29

Nutritional Facts

1 cookie: 65 calories, 3g fat (2g saturated fat), 10mg cholesterol, 37mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup finely ground cranberries
  • 1/2 cup finely chopped walnuts
  • 1 tablespoon grated orange peel
  • 3 tablespoons brown sugar
  • 2 teaspoons milk
  1. Combine butter, sugar, egg and vanilla. Beat until light and fluffy, scraping the bowl occasionally. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture, beating well. Refrigerate at least 1 hour.
  2. Combine cranberries, walnuts and orange peel; set aside. On a lightly floured surface, roll dough into a 10-in. square. Combine brown sugar and milk; brush over dough. Sprinkle with cranberry mixture to within 1/2 in. of edges. Roll up tightly, jelly-roll style. Wrap in plastic; refrigerate until firm, several hours or overnight.
  3. Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on well-greased baking sheets. Bake until edges are light brown, 14-15 minutes. Remove from pans to wire racks to cool. Yield: about 3-1/2 dozen.
Originally published as Cranberry Nut Swirls in Country Woman September/October 1992, p29

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Reviews forCranberry Nut Swirls

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2124arizona User ID: 845443 268273
Reviewed Jun. 22, 2017

"These roll up nicely and have a pleasant cranberry flavor!!"

MY REVIEW
JLD49 User ID: 3730693 26144
Reviewed Nov. 6, 2012

"These have become our favorite cookie, especially at Christmas. They've festive but not overly sweet. They're very easy to make and turn out perfectly every time."

MY REVIEW
dozer77 User ID: 5241414 32678
Reviewed Dec. 6, 2011

"These are so good and pretty too.I will make these agan."

MY REVIEW
boland User ID: 1612191 201241
Reviewed Dec. 8, 2008

"I made these with fresh/frozen cranberrys and chopped it all up in the food processor. Turned out delish. Cookies were gone at the office in a short peroid of time."

MY REVIEW
digigirl User ID: 1256926 8362
Reviewed Dec. 5, 2008

"These did not look anything like the picture, for me. The recipe does not specify whether to use fresh or dried cranberries - I chose dried. Flavor is okay, but I would double the filling, grind the cranberries much more next time and try to find some way to get the dough to actually remain round while chilling. Overall, a little disappointing."

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