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Cranberry-Orange Swirl Cookies
Recipes
Cranberry-Orange Swirl Cookies
36 servings
about 3 hours total (Active 40 minutes)

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup Deli cranberry-orange relish, drained and divided
  • 1 orange, for zest
  • 1 ½ cups sugar (plus more for dusting)
  • ½ teaspoon vanilla extract
  • 2 large eggs (or ½ cup egg substitute)
  • 3 cups flour
  • ¼ teaspoon kosher salt
  • ½ teaspoon baking powder
  • Plastic wrap
  • Nonstick aluminum foil

Prep

    • Set butter out to soften.
    • Drain cranberry relish. Zest orange (1 tablespoon).

Steps

    1. Place butter and sugar in large bowl and beat with electric mixer until fluffy and combined. Beat in vanilla, eggs, and zest until combined; mix in flour, salt, and baking powder until dough is formed. Divide dough into 2 disks; wrap each with plastic wrap and chill 1 hour.
    2. Dust flat surface with additional sugar to keep dough from sticking, then place 1 disk of dough on surface. Roll into a ½-inch-thick rectangle (sprinkling with more sugar as needed if dough begins to stick). Spread one-half cranberry relish over dough, leaving a ½-inch border. Roll dough carefully around filling, starting on one long end and pressing together slightly, to form a log.
    3. Repeat step 2 with remaining dough and cranberry relish. Freeze dough logs 1 hour (or overnight) until firm.
    4. Preheat oven to 350°F. Line baking sheets with foil. Cut dough into ½-inch-thick cookies using a serrated knife, and place on prepared baking sheets 2 inches apart; bake 12–15 minutes or until slightly puffed and lightly golden around the edges. Cool 2–3 minutes on baking sheets before transferring to cooling rack. Cool completely before serving.

Amount per 1⁄36 recipe serving: Calories 130, Total Fat 6g, Sat Fat 3.5g, Trans Fat 0g, Chol 25mg, Sodium 25mg, Total Carb 20g, Fiber 0g, Sugars 11g, Protein 1g, Calc 0%, Vitamin A 0%, Vitamin C 0%, Iron 6%