Well, hello there! Long time no see! Last fall I tried to jump back in to blogging. I was finally getting back in the swing of things. I had seven posts in three months! That was news! Then, as I was ready to post about some delicious Christmas cookies, I ran out of storage on my free WordPress account.  At the time, I just was not ready to commit to paying money for my blog. Today I bit the bullet and signed up for the premium plan. I’m sure there will be new things to learn, but I now have extra storage for my blog. Hooray!!!

You’ll have to excuse my Christmas decorations. Maybe you’ll have a Christmas in July party?! Actually, these cookies are so yummy, you will want to keep them in the freezer year round.

Cranberry Walnut Swirl Cookies

Now that I’m seeing my pictures again, I’m excited. I love Christmas decorations~and Christmas cookies!

chopped cranberries

Can you even find cranberries this time of year?

chopped walnuts

I used my food processor to chop up the cranberries and walnuts.

orange zest

Do NOT leave out the orange zest! It makes the recipe!

butter and sugar

marked parchment paper

I got a little technical with my parchment paper. I did use edible markers! (If you want to mark up your parchment paper, you can also just turn it over if you use regular pens.) The recipe says to roll the dough into a 10 inch square. When adding the filling, you are to leave a 1/2 inch border on two sides. I left a little too much.

cranberry mixture

The filling smells so good! It must be the orange zest.

rolled cookies

pretty swirled cookies

swirled cookies

swirled cookie

I do feel I should warn you about these cookies. You will need to plan your baking time. Chilling and freezing time are a factor.

Cranberry Walnut Swirl Cookies

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

Whisk together flour, baking powder and salt. Set aside.

In a mixing bowl, beat butter and sugar at medium speed until light and fluffy. Add the sour cream, egg and vanilla, combining well between each addition.

Gradually add the flour mixture and beat until well combined. (Do not overbeat)

Cover the cookie dough and chill for one hour.

Combine cranberries, walnuts and orange rind.

Turn dough out onto a lightly floured surface or parchment paper and roll into a 10-inch square. (About ¼ inch thick.)

Sprinkle with the cranberry mixture, leaving a ½-inch border on 2 opposite sides.

Roll up dough, jelly roll fashion, beginning at a bordered side. Cover and freeze 6 hours or up to 1 month. (Do not skip the freezing part! The cookies are too soft to cut otherwise!)

Cut roll into ¼-inch thick slices. Place slices on a cookie sheet lined with parchment paper. Bake on top oven rack at 375˚F for 14 to 15 minutes or until lightly golden browned at the edges.

Cool completely on wire racks.

 

Christmas cookies

Merry Christmas!  I mean…Happy, uh, School’s Out!? I’m glad to actually have a new post on my blog. Hopefully there will be more soon!

There are two camps of Thanksgiving cranberry eaters–whole or jellied.

The jellied is very easy to fix. Open a can. Jiggle it onto a serving dish. Slice. Bonus if you have a cranberry jelly server like Mom’s below.

jellied cranberry sauce

My Dad is in the jellied cranberry sauce camp.

Mom likes the whole cranberry sauce, so I got to learn how to make it.

As a kid, I never ate either kind of cranberry sauce. It was always just one of the items on the Thanksgiving buffet that was not Kraft macaroni and cheese or a pb&j.

I remember sampling the jellied sauce. It was very tart! I was WAY to picky to try the whole cranberry sauce.

The whole cranberry sauce isn’t much harder than the jellied.

Mom uses, you guessed it, the recipe on the back of the cranberry package.

whole cranberry sauce recipe

There are many recipes out there that call for adding other ingredients-apple, citrus, nuts. Since this was my first time, I decided to hold to tradition.

First you are going to wash your cranberries. I actually picked these up last year after Christmas and stuck them in the freezer! I don’t really know why I did that. Seemed like the thing to do at the time. Must have been a good sale.

rinse the cranberries

Add the sugar to the water and bring to a boil. Once boiling, add the cranberries. Mom said she dumps it all in the pan at the same time. I followed the directions on the package for this first time.

boil the cranberries

Let the mixture boil for about 10 minutes.

boiling cranberries

You will start to hear the berries pop! Aren’t they pretty?!

popped cranberries

Boil for a bit longer, until the whole concoction starts to set up a little.

reduced cranberries

Pour it into your serving dish and you are done. Serve it warm or chilled.

We made the cranberry sauce on Wednesday night.

I was a big girl and tried it. I really like it a lot more than the jellied. I think I may have to try a batch with some of that fancy stuff in it.

It’s not too late to make Christmas goodies. I made Cranberry Pistachio Bark for my hubby to take to his Christmas party at work.

It was very easy and very yummy!

Christmas treats

I’m convinced that you can glam up anything by placing it in a cellophane bag!

Cranberry Pistachio Bark

Recipe: Okay, it is not really a recipe. It’s just instructions. I doubt you really even need that!

Line a 10×15 pan with waxed paper. Be sure to let the paper hang over the edge.

Melt Almond Bark. I used the vanilla. You can use chocolate if you like.

Spread the melted Almond Bark into prepared pan.

Immediately sprinkle with chopped pistachios and chopped dried cranberries.

Let it sit until set.

Cut into pieces.

Package in cellophane bags. (optional-only for glamorous gifts)

packaged candies

I was inspired by Ina Garten’s version of this bark. She added apricots to hers.

It’s not too late! Head in the kitchen and whip up some Cranberry Pistachio Bark for your friends!

Christmas candies