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.
Now that I’m seeing my pictures again, I’m excited. I love Christmas decorations~and Christmas cookies!
Can you even find cranberries this time of year?
I used my food processor to chop up the cranberries and walnuts.
Do NOT leave out the orange zest! It makes the recipe!
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.
The filling smells so good! It must be the orange zest.
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.
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!