So pretty aren’t they? :) These lovely cookies are easy to make and taste great. Just the right amount of sweetness! I did substitute almonds for the pecans as that’s what I had on hand, and I added a little almond extract to the filling. I was a bit short on filling, so some of the dough is plain, but the cookies are still wonderful, perfect with a cup of tea or coffee!
I found this recipe in this massive book called 400 Sensational Cookies by Linda Amendt. These Cranberry Orange Spirals are actually featured on the cover, but I didn’t even notice that until after I made them! I had gone through the entire book one night and bookmarked a BUNCH of recipes, and chose to make this one first as they seemed perfect for Thanksgiving. Since this one went so well, I will definitely be making more from this great book!
I’ll give you the correct recipe below and just jot my notes and adjustments under the step by step photos. Hope you make them, they are wonderful!
Cranberry Orange Spirals
from 400 Sensational Cookies
(Amanda’s Note: I used the right amount of cranberries but only 1/3 cup of finely chopped almonds and 1/3 cup orange marmalade as that’s all I had left. I also added 1/2 teaspoon almond extract to the filling ingredients. Because I was short, I had to adjust how much of the dough received filling. No matter, even the unfilled cookies were great.)
Cranberry Orange Spiral CookiesPrint
- 2 1/3 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 2 tsp grated orange zest
- 1 tsp vanilla extract
- 2/3 cup finely chopped dried cranberries
- 1/2 cup finely chopped pecans
- 1/2 cup orange marmalade
- In a bowl, whisk together flour, baking powder and salt until well combined. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes (mixer at medium speed). Add egg and beat well. Beat in orange zest and vanilla. Scrape down sides of bowl. On low speed or with wooden spoon, gradually add flour mixture, beating until just blended.
- Shape the dough into a flat rectangle. Tightly wrap in plastic wrap and chill for at least one hour.
- Using confectioner’s sugar or flour, lightly dust a piece of parchment paper and rolling pin. Unwrap chilled dough and place on parchment, roll into a 12×9 inch rectangle of uniform thickness.
- In a bowl, combine the cranberries, pecans and orange marmalade until well blended. Spread cranberry mixture evenly over dough to within 1/2 inch of edges. Starting with long edge, tightly roll up dough jelly-roll style to form a log. Tightly wrap in parchment paper and chill for at least 3 hours or overnight.
- Preheat oven to 375 F and line cookie sheets with parchment paper. Unwrap the chilled dough log and using a sharp knife, cut into 1/4 inch slices. Place on prepared cookie sheets about 2 inches apart. Bake one sheet at a time in preheated oven for 8 to 11 minutes or until edges start to turn lightly golden (mine were 9 minutes). Immediately slide parchment paper onto a cooling rack. Cool the cookies for 5 minutes before removing from the parchment and placing directly on cooling rack.
I used the right amount of cranberries but only 1/3 cup of finely chopped almonds and 1/3 cup orange marmalade as that’s all I had left. I also added 1/2 teaspoon almond extract to the filling ingredients. Because I was short, I had to adjust how much of the dough received filling. No matter, even the unfilled cookies were great.