Total Time
35mins
Prep 20 mins
Cook 15 mins

I love the combination of cranberries and walnuts so I was happy to find this recipe in an old Taste of Home recipe collection. Prep time does not include chill time.

Ingredients Nutrition

Directions

  1. In a large mixing bowl, combine first four ingredients; beat until light and fluffy, scraping the bowl occasionally.
  2. Combine the dry ingredients; add to the creamed mixture; refrigerate at least 1 hour.
  3. In a small bowl, combine cranberries, walnuts and orange peel; set aside.
  4. On a lightly floured surface, roll dough into a 10-inch square; combine brown sugar and milk; spread over the dough then sprinkle with the cranberry mixture, leaving about a 1/2-inch edge at both ends of the dough; roll up tightly, jelly-roll style.
  5. Wrap with waxed paper; chill several hours or overnight.
  6. Cut roll into 1/4-inch slices and place on a well-greased cookie sheet.
  7. Bake at 375° for 14-15 minutes, or until edges are light brown.
Most Helpful

Thank you for posting this. I used dried cranberries and the swirls turned out great.

Wiebke December 12, 2009

Thanks for posting this recipe. I made 4 batches for a cookie exchange, and they were a huge hit! I increased the cranberries to 2/3 cup, and reduced the temperature to 350 for 12 min to make it a softer cookie. It was very tasty and perfect for the holiday season.

brwneyedgrl December 01, 2007

My neighbor and I made these last weekend and of the 4 varieties we baked these came out on top! They are absolutely delicious (sweet yet a bit tart) and easy to make - I highly recommend them! Note: we doubled the recipe and found that we only had about 1 Tbsp of orange (Clementine, actually) zest handy so substituted 1/4 tsp orange oil for remaining orange zest - came out GREAT! The dough is extremely soft so be sure it's well chilled before you try to roll it (between 2 sheets of parchment paper worked well). We also used powdered sugar instead of flour when rolling it out. Worked like a charm. Also, we stuck the dough and finished log in the freezer to chill more quickly.... when I was ready to slice the frozen log worked well with a serrated knife (the kind you would use to cut tomatoes, not the really serrated versions used for cutting bread).

BBQnMama November 30, 2007