Cranberry-Walnut Swirls |

Cranberry-Walnut Swirls

Prep time: 15 minus

Cook time: 15 minutes per batch

Other: 9 hours


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

1/3 cup finely chopped fresh cranberries

1/2 cup ground walnuts

1 tablespoon grated orange rind


Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add egg and vanilla, beating until blended.

Gradually add flour, baking powder and salt, beating until blended.

Cover and chill 1 hour.

Combine cranberries, walnuts and orange rind.

Turn dough out onto a lightly floured surface and roll into a 10-inch square.

Sprinkle cranberry mixture, leaving a 1/2-inch border on 2 opposite sides.

Roll up dough, jellyroll fashion, beginning at a bordered side. Cover and freeze 8 hours or up to 1 month. Cut roll into 1/4-inch-thick slices. Place slices on lightly greased baking sheets.

Bake on top oven rack at 375 for 14 to 15 minutes or until lightly browned. Remove to wire racks to cool completely.

Makes: 3 dozen cookies.

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