Cranberry Spiral Cookies
I can't get enough of these Cranberry Spiral Cookies. They are perfect to use for holiday cookie recipes, makes a great gift and are appealing to the eye.
Notes
These cookies soften in storage as moisture moves from the cranberry filling into the cookie part.
Cooking Time15 min
Ingredients
- 1/2 cup butter or margarine
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cup flour (measured unsifted, 8-ounce weight)
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 9 ounce (about 2.5 cups) cranberries (fresh or frozen)
- 1/2 teaspoon orange oil (or 1 tablespoon grated orange rind)
- 2/3 cup brown sugar
Instructions
- Cream butter and sugar. Beat in egg and vanilla until light and fluffy.
- Combine flour, baking powder, and salt. Gradually add to creamed mixture.
- Refrigerate dough for one to two hours. Grind fresh or frozen cranberries in a food processor.
- Mix together ground cranberries, orange oil, and brown sugar.
- If using frozen cranberries, be sure that the cranberries thaw completely before proceeding, or they may freeze the dough.
- Roll out refrigerated dough on floured pastry board creating a large rectangle (10 inches by 14 inches).
- Spread cranberry mixture over the dough, leaving a 1/4 inch border at one narrow end and a 1 or 2 inch border at the other end.
- Beginning at a narrow end with the 1/4 inch border, roll in tight 10 inch long jelly roll. (This can be rather messy.) Freeze overnight, seam side down.
- Preheat oven to 375 degrees F. Grease cookie sheets or line them with parchment.
- Cut frozen roll into 1/4 inch slices and place 2 inches apart.
- If any big chunks of the cranberry mixture are on the outside of a cookie, they may burn during cooking; scrape the cookies clean either before or after slicing them.
- Bake at 375 degrees F for 12-15 minutes or until edges are lightly browned.
- Allow cookies to cool for a few minutes, then remove them to racks and let them cool upside down. Do not store them touching each other, or they may stick together.