Oct 23, 2012

Cranberry swirl cookies

cranberry swirl cookies-0216

 

These cranberry cookies are the healthier version of the cinnamon swirl cookies I made earlier this year.

They remind me of Fig Newtons. Very munchable.

 

cranberry swirl cookies-0128

 

In a bowl grate some lemon zest or orange zest. I think orange zest would be best but lemons is what I had on hand so lemon zest it was. Then add butter and sugar and cream together.

 

cranberry swirl cookies-0130

 

Then vanilla, and

 

cranberry swirl cookies-0138

 

eggs.

 

cranberry swirl cookies-0140

 

beat them together.

 

cranberry swirl cookies-0143

 

Add in flour, cinnamon, baking powder and baking soda

 

cranberry swirl cookies-0148

 

and mix together.

 

cranberry swirl cookies-0150

 

Refrigerate dough for an hour or overnight.

 

 

cranberry swirl cookies-0166

 

Divide dough in half and roll out about 1/4 “ into a rectangle on waxed paper dusted with flour

 

cranberry swirl cookies-0167

 

If your rectangle looks like mine you can just trim it into a better rectangle shape.

 

cranberry swirl cookies-0170

 

I used half blackberry jam and half strawberry cranberry jam.

 

cranberry swirl cookies-0172

 

And dried cranberries

 

cranberry swirl cookies-0174

 

Spread a layer of jam on

 

cranberry swirl cookies-0175

 

and sprinkle with dried cranberries.

 

cranberry swirl cookies-0180

 

If you think it needs a little Tennessee orange you could sprinkle in some papaya chunks.

 

cranberry swirl cookies-0181

 

Using the waxed paper to help, roll up the dough and refrigerate or freeze for an hour or longer. Repeat with the other half of the dough.

 

cranberry swirl cookies-0205

 

When you’re ready to bake them slice 1/4-3/8” thick slices off of the “log”

 

cranberry swirl cookies-0206

 

Bake at 375 for 10-12 minutes or until bottoms are lightly browned.

 

cranberry swirl cookies-0217

 

Serve or freeze for later.

 

Cranberry swirl cookies

Adapted from Martha Stewart and Taste of Home

Dough

  • 1 stick butter, softened
  • 1 cup granulated sugar
  • 1/4 teaspoon freshly grated orange ot lemon zest
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 tablespoon cinnamon
  • 3/4 teaspoon baking powder
  • 2 1/2 cups whole wheat pastry flour, plus more for rolling dough out
  • 1/2 teaspoon baking soda

 

Filling

  • 10 ounces blackberry, strawberry/cranberry jam or any thick spreadable jam you want
  • 1 cup dried cranberries

     to make the dough: Beat butter, sugar, and orange zest until smooth, . Beat in eggs and vanilla.  Add flour, cinnamon, baking powder, and baking soda and beat until just combined. refrigerate for 1 hour (or overnight).
  Divide dough in half, Turn half the dough onto floured waxed paper. Roll into a rectangle about 1/4" thick, trim edges straight if necessary. Repeat with remaining half of dough. refrigerate or freeze until firm but pliable.
    For the filling: Mix jam in a small bowl until sorta spreadable. Spread evenly over rectangles. Sprinkle dried cranberries over jam. Starting on a long side, roll the rectangle into a "log",  Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight).
    Preheat oven to 375 degrees. Cut each log into 1/4-inch-thick slices.  Bake at 375 for 10-12 minutes or until bottoms are lightly browned.    Serve or make ahead and freeze for later.

0 comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...

© 2011 Pancake Ninja, AllRightsReserved.

Designed by ScreenWritersArena