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Festive pinwheel cookies filled with swirls
of chopped fresh cranberries, ground walnuts and orange zest.
Cranberry-Walnut
Swirls
1/2 cup butter or margarine, softened
3/4 cup granulated 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 with 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.
- Cut roll into 1/4-inch-thick slices. Place
slices on lightly greased baking sheets.
- Bake on top oven rack at 375°F (190°C)
for 14 to 15 minutes or until lightly browned. Freeze up to 1
month, if desired.
Makes 3 dozen.
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