Cranberry Pecan Swirls

By gstark

Ingredients

• For cookies:
• Makes about 3 dozen cookies.
• Note: This dough must be prepared in advance. From Annette Poole of Prior Lake.
• 1 1/2 c. flour, plus extra for rolling dough
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. butter, at room temperature
• 3/4 c. sugar
• 1 egg
• 1 tsp. vanilla extract
• 1/3 c. finely chopped fresh cranberries
• 1/2 c. ground pecans
• 1 tbsp. freshly grated orange zest

Preparation

Step 1

Directions

In a medium bowl, whisk together flour, baking powder and salt, and reserve.

In a bowl of an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg and vanilla extract, and beat until thoroughly combined. Reduce speed to low, add flour mixture and mix until just incorporated. Cover with plastic wrap and refrigerate at least 1 hour.

In a small bowl, combine cranberries, pecans and orange zest.

On a lightly floured work surface, using a lightly floured rolling pin, roll dough to a 10-inch square. Sprinkle cranberry mixture over dough, leaving a 1/2-inch border on two opposite sides. Roll dough, jelly-roll fashion, beginning at one of the borders and rolling toward the other border. Wrap in plastic wrap and freeze at least 8 hours.

When ready to bake, preheat oven to 375 degrees and line baking sheets with parchment paper. Unwrap dough and trim off uneven ends. Using a sharp knife, cut dough into 1/4-inch thick slices and place cookies (flat side down) 2 inches apart on prepared baking sheets. Bake until lightly browned, 14 to 15 minutes. Remove from oven, cool 2 minutes and transfer cookies to a wire rack to cool completely.