Straight out of Aunt Marcia’s archives! Country Woman magazine printed Carla Hodenfield of North Dakota recipe but this clipping wasn’t dated. Her Cranberry Nut Cookies have been a Christmas classic for our family forever. My recipe is only slightly modified from Carla’s as I prefer to use the Kitchenaid to make life easier. Replace the cranberries with mincemeat and make an alternative to traditional mince pies.
Cranberry Nut Swirls
- 75 grams butter Lurpak
- 150 grams caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 250 grams plain flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 50 grams dried cranberries finely chopped
- 50 grams walnuts finely chopped
- 1 tablespoon orange zest
- 3 tablespoons dark brown muscovado sugar
- 2 teaspoons milk
- In a large bowl (I use a Kitchenaid mixer), cream together butter, sugar, egg and vanilla until fluffy.
- Combine flour, baking powder and salt and add to the mixture.
- Refrigerate the dough for at least 1 hour.
- In a small bowl, combine cranberries, walnuts and orange zest.
- In a separate small bowl, combine brown sugar and milk.
- Roll out the dough on a floured surface into a square.
- Spread the brown sugar and milk mixture over the dough.
- Sprinkle the cranberry and nut mixture over the dough.
- Roll dough tightly (like a swiss roll). Wrap in baking parchment and chill overnight.
- Slice roll into 1/4 inch slices and bake at 170 C until edges are light brown.