Cranberry Nut Swirls

"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."
 
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photo by Karen.. photo by Karen..
photo by Karen..
photo by Karen.. photo by Karen..
photo by PaulaG photo by PaulaG
photo by Karen.. photo by Karen..
photo by Karen.. photo by Karen..
Ready In:
35mins
Ingredients:
12
Yields:
3 1/2 dozen
Serves:
42
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ingredients

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directions

  • In a large mixing bowl, combine first four ingredients; beat until light and fluffy, scraping the bowl occasionally.
  • Combine the dry ingredients; add to the creamed mixture; refrigerate at least 1 hour.
  • In a small bowl, combine cranberries, walnuts and orange peel; set aside.
  • 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.
  • Wrap with waxed paper; chill several hours or overnight.
  • Cut roll into 1/4-inch slices and place on a well-greased cookie sheet.
  • Bake at 375° for 14-15 minutes, or until edges are light brown.

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Reviews

  1. Wiebke
    Thank you for posting this. I used dried cranberries and the swirls turned out great.
     
  2. brwneyedgrl
    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.
     
  3. BBQnMama
    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).
     
  4. Karen=^..^=
    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!
     
  5. melting pot
    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
     
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Tweaks

  1. BBQnMama
    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).
     
  2. Roosie
    This is the first recipe I have made with fresh cranberries, and I'm very pleased with it! I made 2 subs- I replaced the white flour with whole wheat pastry flour and the sugar with Sucanat, which turned out very well. These are delightful tender buttery cookies with big cranberry flavor. I originally tried to dice the cranberries, but gave up and ground them up in my coffee grinder, which worked very well. I imaine if you have a small food processor, that would work best, but I do think that grinding them is important, so you can get the bits small enough and bring out the juices. The orange zest is a great touch and really compliments the cranberry and walnut flavors. These are very pretty cookies too, with the swirl of walnuts and ruby-red cranberries! I refrigerated the log overnight - it firms up enough to slice easily. I only made half of it, and froze the rest for delicious slice-and-bake cookies later! I think these are great for the hollidays, and I think they'd be a fabulous addition to anyone's cookie platter, as they are so pretty and tasty. Thanks for the recipe, Jude! These are real jems!
     

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