Marie’s Cranberry Walnut Swirl Cookies





    • In large mixer bowl, combine butter, sugar, egg and vanilla.  
    • Beat at medium speed until light and fluffy, scraping bowl occasionally.  
    • Combine flour, baking powder and salt; add to creamed mixture and mix just until combined.  
    • Wrap and refrigerate dough about 1 hour for easier handling.
    • In small bowl combine cranberries, walnuts and orange peel; set aside.  
    • Combine brown sugar and milk.  On lightly floured pastry cloth roll dough to a 10-inch square.  
    • Spread with sugared milk.  
    • Sprinkle with cranberry mixture, leaving about ½ inch at two opposite sides of dough. 
    •  Roll up tightly, jelly-roll fashion, beginning at one of the unspread sides.  
    • Wrap in wax paper and freeze until firm, several hours or overnight.
    • Preheat oven to 375* F.  
    • Grease 2 large cookie sheets.  
    • Cut roll into ¼ inch slices.  
    • Bake on top rack of oven 14 to 15 minutes until edges are lightly browned.  
    • Remove to wire racks to cool.  
    • Makes 3 dozen cookies, about 75 calories each, but who’s counting!
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