For many, the tang of cranberries is the standout of flavor of the winter holiday season. This dark red berry livens up turkey, ham, game, and more. Here, TABLE Magazine Contributing Editor Anna Calabrese swirls them into pretty pinwheel cookies that will spark interest at your wintertime cookie table.
ORANGE CRANBERRY SWIRL COOKIE RECIPE
Ingredients
1 cup butter, room temperature
1 ½ cups sugar
½ tsp vanilla
2 whole eggs
1 tbsp orange peel
3 cups flour
¼ tsp salt
½ tsp baking power
1 cup cranberries
¼ cup pecans
¼ cup sugar
1 tbsp orange peel
Instructions
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In a large bowl add butter and sugar; mix until fluffy.
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Mix in vanilla, eggs, and orange peel.
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Add flour, salt, and baking powder. Mix until combined.
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Divide dough into 2 discs and wrap in plastic wrap. Refrigerate for 1 hour.
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In a food processor add cranberries, pecans, sugar, and orange peel.
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Make the filling when your first disc is halfway thawed and ready to use, or it will have too much juice by the time you’re ready to use it.
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On a lightly floured surface, roll out your disc to a rectangle about 17 X 5 inches.
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Add your filling, but leave a ½-inch frame for it to bake together.
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Slowly roll the dough into a log, wrap in plastic, and refrigerate for 2 hours.
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Remove from plastic wrap and begin cutting your logs into slices.
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Bake at 375 degrees for 10-13 minutes.
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Finished cookies can be stored in an airtight container for 5 days.
RECIPE AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE
Try some of TABLE’s other COOKIE recipes:
Strawberry Rhubarb Thumbprint Cookies
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