Cranberry Nut Swirls
TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min./batch + cooling
YIELD: about 3-1/2 dozen.
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
Ingredients
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1/2 cup butter, softened
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3/4 cup sugar
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1 large egg
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1 teaspoon vanilla extract
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1-1/2 cups all-purpose flour
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1/4 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup finely ground cranberries
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1/2 cup finely chopped walnuts
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1 tablespoon grated orange zest
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3 tablespoons brown sugar
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2 teaspoons milk
Directions
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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.
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2.
Combine cranberries, walnuts and orange zest; 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.
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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.
Nutrition Facts
1 cookie: 65 calories, 3g fat (2g saturated fat), 10mg cholesterol, 37mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 1g protein.
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