Cranberry Orange Walnut Swirls

These cookies make such a pretty presentation, you'll want to package them in clear containers. You can use a lot of filling, or just a sprinkling (sprinkling a bit less makes the cookies hold together better in containers).

Course: Cookies

Servings: cookies

Calories: 90kcal

Author: Good Dinner Mom

Ingredients

1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
½ cup butter, 1 stick, softened
¾ cup sugar
1 Tablespoon sour cream
1 large egg
1 teaspoon vanilla extract
½ cup finely chopped fresh cranberries, packed full
⅔ cup walnuts, finely chopped
1 Tablespoon grated orange rind

Instructions

Set oven rack on top position and preheat to 375F degrees. Line a cookie sheet with parchment paper.
In a medium bowl, whisk together 1 ½ cups flour, ¼ teaspoon baking powder and ¼ teaspoon salt. Set aside.
In a mixing bowl, beat ½ cup butter and ¾ cup sugar at medium speed until light and fluffy. Add 1 Tablespoon sour cream, 1 egg and 1 teaspoon vanilla, combining well between each addition.
Gradually add flour mixture and beat until well combined. (Do not overbeat it, though)
Cover the cookie dough and chill for one hour.
Combine ½ cup cranberries, ⅔ cup walnuts and 1 Tablespoon orange rind.
Turn dough out onto a lightly floured surface and roll into a 10-inch square. (About ¼ inch thick.)
Sprinkle with cranberry mixture, leaving a ½-inch border on 2 opposite sides.
Roll up dough, jellyroll fashion, beginning at a bordered side. Cover and freeze 6 hours or up to 1 month.
Cut roll into ¼-inch thick slices. Place slices on cookie sheet. Bake on top oven rack at 375 degrees for 14 to 15 minutes or until lightly golden browned at the edges.
Remove to wire racks to cool completely.
Makes about 30 "pretty" cookies plus extra from the roll ends that aren't as nice looking, but every bit as delicious.

Nutrition