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Marie’s Cranberry Walnut Swirl Cookies
Instructions
- 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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