1/2 cup butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup finely ground cranberries
1/2 cup finely chopped walnuts or pecans
1 tablespoon grated orange zest
3 tablespoons brown sugar
2 teaspoons milk
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. Pre-heat oven to 375F. Cut roll into 1/4-inch slices and place on a well-greased cookie sheet. Bake for 14-15 minutes, or until edges are light brown.
Jan Haley in Dallas, Texas Nov 11, 2008
Would make this again.
This is a great make ahead recipe. I make 4x recipe and make 4 logs. Wrap log in saran and freeze. Slice frozen and bake on parchment paper for easy clean up. Let sit out after baking and cookies will stay crisper. Make ahead now and put in freezer for the holidays. These are great for those last minute parties or treats. These make beautiful cookies, too.
