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Cranberry Nut Swirls

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
  • Total Time
    Prep: 15 min. + chilling Bake: 15 min./batch + cooling
  • Makes
    about 3-1/2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup 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 zest
  • 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 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.
  • 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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Reviews

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Average Rating:
  • Jellybug
    Aug 10, 2020

    I made these a few years ago and they were a hit with the whole family. Easy to prepare and the grandkids loved them

  • redcow
    Nov 24, 2017

    I used fresh cranberries and chopped them in the food processor--they turned out fine. I wish I had added the brown sugar and milk directly to the cranberry mixture for easier spreading. The filling was a bit too tart for my taste. I found the dough fairly easy to work with. Cookies did bake up nice, but probably will not make again.

  • 2124arizona
    Jun 22, 2017

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

  • JLD49
    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.

  • dozer77
    Dec 6, 2011

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

  • boland
    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.

  • digigirl
    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.

  • Anonymous
    Nov 29, 2006

    No comment left

  • norma
    Nov 18, 2006

    No comment left