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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 21 |
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This recipe originated with my sister-in-law. It gets used a lot over the holidays when we want to pull a fast one on the guys in our family - they claim they don't like cranberries in any shape or form...but everyone enjoys these. -Carla Hodenfield, Ray, North Dakota Ingredients:
1/2 cup butter, softened |
3/4 cup sugar |
1 egg |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup finely ground cranberries |
1/2 cup finely chopped walnuts |
1 tablespoon grated orange peel |
3 tablespoons brown sugar |
2 teaspoons milk |
Directions:
1. In a large bowl, combine first four ingredients. Beat until light and fluffy, scraping the bowl occasionally. Combine dry ingredients; add to the creamed mixture. Refrigerate at least 1 hour.
2. In a small bowl, combine cranberries, walnuts and orange peel; set aside. On a lightly floured surface, roll dough into a 10-in. square. Combine brown sugar and milk; spread over dough. Sprinkle with the cranberry mixture, leaving about a 1/2-in. edge at both ends of dough; roll up tightly, jelly-roll style. Wrap with waxed paper; chill several hours or overnight.
3. Cut roll into 1/4-in. slices and place on well-greased baking sheets. Bake at 375° for 14-15 minutes or until edges are light brown. Yield: about 3-1/2 dozen.
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