Cranberry Nut Swirls

Here is the amazing recipe for Cranberry Nut Swirls that Teresa Ambra sent to us!

Can’t Stay of The Kitchen, 2012

Ingredients:

½ cup butter, softened

¾ cup sugar

1 egg

1 tsp. vanilla

1 ½ cups flour

¼ tsp. baking powder

¼ tsp. salt

½ cup finely ground cranberries

½ cup finely chopped walnuts

1 table spoon of grated orange peel

½ cup brown sugar

2 tsp. milk

 

How to make?

In a large mixing bowl, combine first four ingredients. Beat until light and fluffy, scraping the bowl occasionally. Combine dry ingredients; add to the creamed mixture. Refrigerate at least 1 hour. In a small bowl, combine cranberries, walnuts and orange peel; set aside. On a lightly floured surface, roll dough into a 10-inch square. Combine brown sugar and milk; spread over dough. Sprinkle with the cranberry mixture, leaving about a ½-inch edge at both ends of dough; roll up tightly, jelly-roll style. Wrap with waxed paper; chill several hours or overnight. Cut roll into ¼-inch slices and place on well-greased cookie sheets. Bake at 375° for 14-15 minutes or until edges are light brown (I cooked about 18 minutes at 350). Yield: about 3 ½ dozen.

Note: 

1 bag of cranberries = 2 cups shredded cranberries. Avoid the tendency to overcook these cookies because they don’t look done after 14-15 minutes. Once they get to the lightly browned stage all over they will become crispy cookies, which is not what they are supposed to turn out like.

Bon appetite!

PS. Thank you Teresa!