Cranberry-Walnut Swirls

Makes 3 dozen
Prep: 15 min., Chill: 1 hr., Freeze 8 hrs.,
Bake: 15 min per batch

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup finely chopped fresh cranberries
1/2 cup ground walnuts
1 tablespoon grated orange rind

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add egg and vanilla, beating until blended.

Combine flour, baking powder, and salt; gradually add to butter mixture, beating until blended. Cover and chill 1 hour.

Combine cranberries, walnuts and orange rind.

Turn dough out onto a lightly floured surface, and roll into a 10 inch square. Sprinkle with cranberry mixture, leaving a 1/2 inch border on 2 opposite sides.

Roll up dough, jellyroll fashion, beginning at a bordered side. Cover and freeze 8 hours.

Cut roll into 1/4 inch thick slices. Place slices on lightly greased baking sheets.

Bake on top oven rack at 375 F for 15 minutes or until lightly browned. Freeze up to 1 month, if desired.

P. 9 Southern Living Christmas Cookies 2003