Thank you for posting this. I used dried cranberries and the swirls turned out great.
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.
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).
Excellent cookies! These tasted like cranberry nut bread, one of my favorite things. The only thing I changed was I rolled my dough about 12 x 12 and instead of spreading the brown sugar mixture and then sprinkling the cranberry mixture, I just combined the whole bunch and spread it on like a jam. I also needed to decrease my oven to 350 and only bake for about 10-12 minutes. Thanks for posting this...this will be on every holiday tray...every year!
Okay, so mine practically fell apart. WHO CARES, they tasted OUT OF THIS WORLD!!! I'll definitely make them again, and be aLOT more careful when I roll it. Thanks! Oh yeah, I also froze it and sliced and baked it for 16 minutes, worked fine
Really good and so pretty, too! I used frozen cranberries and doubled the brown sugar and I am usually one to reduce sugar in recipes. I did grind the cranberries frozen, before they got all soggy, and froze the cookie roll before slicing and baking.
Love these, perfect recipe, great taste!
Just wanted to put in my 5 stars' worth!!! These are gorgeous cookies, and tasty too...tart, buttery, citrusy, slightly sweet, and really not that hard to make - even though they look like they would be hard. I will be making these every year. Thanks!
These were excellent--tart and citrus-y with a hint of sweetness. I substituted toasted pecans due to a walnut allergy. If you don't like overly sweet cookies these are the ones to try!
I made these and date nut pinwheels and they were both scoffed down after dinner at my house! Delicious cookies and pretty too. Thanks Hey Jude. I will be making these again for Christmas! Melanie