Jennifer Brockman of Wisconsin Rapids placed second with this recipe in our Fall 2006 Recipe Contest.
- 1/2 cup butter
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1-1/2 cups flour
- 1/4 teaspoon baking powder
- 1 salt
- 1/2 cup cranberries, finely chopped
- 1/2 cup walnuts, finely chopped
- 1 teaspoon grated orange peel
- 3 tablespoons brown sugar
- 2 teaspoons milk
In a large mixing bowl, combine the butter, sugar, egg and vanilla. Beat until light and fluffy, scraping the bowl occasionally.
Combine the flour, baking powder and salt. Add to creamed mixture. Refrigerate at least 1 hour.
In a small bowl, combine cranberries, walnuts and orange peel. Set aside.
On a lightly floured surface, roll dough into a 10-inch square. Combine brown sugar and milk and spread and spread over the dough. Sprinkle with the cranberry mixture, leaving 1/2-inch edge at both ends of dough. Roll up tightly, jelly roll style. Wrap with waxed paper. Chill for several hours.
Once chilled, cut roll into 1/4-inch slices and place on well greased cookie sheets.
Bake at 375 degrees F. for 14 minutes, or until edges are light brown.
Makes 3 dozen cookies.