Cranberry-Eggnog Twirls

By á-3368

Ingredients

• 1 cup butter, softened
• 1.5 cups sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 2 eggs
• 1 tsp rum extract
• 3 3/4 cups all purpose flour
• 1/2 cup cranbery preserves or jam
• 1 1/2 tsp cornstrach
• 1/2 cup finely chopped pecans, toasted

Preparation

Step 1

In a large bowl, beat butter for 30 seconds. Add sugar, baking powder, salt, & nutmeg. Beat until combined scraping sides of bowl occasionally. Beat in eggs and rum extract until combined. Beat in as much of the flour as you can with the mixer and then stir remaining flour. Divide dough in half; cover and chill for an hour (or until dough is easy to handle)
Filling: In a small saucepan combine preserves and cornstarch. Cook and stir until thickened and bubbly. Remove from heat. Stir in pecans. Cover and cool.

Place half of dough between 2 pieces of waxed paper and roll into a 10-inch square. Spread half of the filling over dough to within 1/2 inch of edges. Roll dough into a log, moisten edges and pinch to seal. Wrap log in waxed paper or plastic wrap. Repeat with remaining dough and filling. Chill logs for 4-24 hours

Preheat oven to 375 and line a large cookie sheet with parchment paper. Cut rolls into 1/4 inch thick slices. Place slices 2 inches apart on cookie sheets. Bake for 10-12 minutes or until edges are firm and bottoms are lightly browned. Let stand on cookie sheets for a minute and then transfer to wire rack; cool.