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Cranberry Nut Swirls | Can't Stay Out of the Kitchen | these are our favorite #Christmas #cookies. They have a lovely #cranberry, pecan & orange zest filling in a shortbread crust. Heavenly. #dessert

Cranberry Nut Swirls

Teresa Ambra
Cranberry Nut Swirls are so mouthwatering and irresistible. These fabulous Christmas cookies are made with a shortbread layer and a cranberry-orange zest-walnut layer swirled into the cookie. Great for holiday baking. But be warned: these cookies are so addictive you won't be able to stop at just one!
5 from 1 vote
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 42
Calories 71 kcal

Equipment

  • 2 large 18x26" cookie sheet pans
  • 1 Rolling Pin
  • waxed paper
  • 3 mixing bowls
  • 3 wooden spoons
  • measuring cups
  • measuring spoons
  • 1 spatula
  • 1 nut chopper if nuts are not previously chopped
  • 1 food processor to grind the cranberries
  • 1 orange zester or grater
  • 1 small mixing bowl

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup cranberries finely ground
  • 1/2 cup pecans or walnuts, finely chopped (measure after chopping)
  • 1 tbsp. orange peel grated
  • 1/2 cup light brown sugar packed
  • 2 tsp. 2% milk

Instructions
 

  • In a large mixing bowl, combine first four ingredients.
  • Beat with an electric mixer until light and fluffy, scraping the bowl occasionally.
  • Combine flour, baking powder and salt in a small mixing bowl; add to the creamed mixture.
  • Refrigerate at least 1 hour.
  • In food processor, grind cranberries. (I used the shredding blade).
  • In a small bowl, combine ground 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 dough.
  • Sprinkle with the cranberry mixture, leaving about a ½-inch edge at both ends of dough; roll up tightly, jelly-roll style.
  • Wrap with waxed paper; chill several hours or overnight.
  • Remove waxed paper and cut roll into ¼-inch slices and place on well-greased cookie sheets.
  • Bake at 375° for 14-15 minutes or until edges are light brown.
  • Do not over-bake!
  • Rotate cookie sheets on oven racks half way through baking time.
  • Cool completely.

Notes

NOTE: 1 bag of cranberries = 2 cups shredded cranberries.
 
NOTE: Avoid the tendency to overcook these cookies because they don’t look done after 14-15 minutes. Once they get to the lightly browned stage all over they will become crispy cookies, which is not what they are supposed to turn out like.
 
NOTE: Preparation time does not include time necessary to chill the dough.
 
NOTE: It is recommended that you spray your pans heavily with cooking spray otherwise the cookies may stick to the pan.
 
NOTE: Be careful not to crowd the cookies on a cookie sheet as they expand quite a bit while baking.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 71kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 17mgPotassium: 18mgFiber: 0.3gSugar: 6gVitamin A: 77IUVitamin C: 1mgCalcium: 8mgIron: 0.3mg
Keyword cookie, cranberry cookies, cranberry nut swirls, dessert, orange zest, walnuts
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