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Orange Cranberry Swirl Cookies




Source of Recipe


stella/fabulousfoods


List of Ingredients




Filling
3/4 cup whole berry cranberry sauce (cranberry apricot sauce works well) * (recipe below)
1 tablespoon cornstarch
1/4 cup orange marmalade
2 tablespoons orange juice or orange liqueur such as Grand Marnier, Cointreau or Triple Sec

Dough
1 1/4 cups flour
1 teaspoon baking powder
2 teaspoons orange zest
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, at room temperature
3/4 cup packed dark brown sugar
1 egg
1 teaspoon vanilla extract





Recipe



Prepare the filling by combining all the filling ingredients in a small saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat and chill until completely cold -- at least 2 hours.

Meanwhile, prepare the dough. Mix flour, baking powder, zest, cinnamon and nutmeg in a small bowl. Use a large bowl and an electric mixer to beat together butter, brown sugar egg and vanilla until fluffy and creamy -- about 3 minutes. Turn the mixer speed to low and gradually add the flour mixture, beating just until blended -- do not overmix. Cover the bowl and refrigerate the dough for at least an hour.

Remove dough from the refrigerator and roll into a 16 by 8 inch rectangle on a lightly floured surface. Trim the edges of the dough so you have a perfectly symmetrical rectangle. Use a knife or offset spatula to spread the cranberry filling evenly over the cookie dough, leaving about a 1/4 inch margin all the way around. Carefully roll the dough into a cylinder. Cut cylinder in half to make two. Wrap each cylinder in plastic wrap and chill in the refrigerator for at least 2 hours and up to 3 days (you can also freeze the dough at this point and bake it at a later date.

To Bake:
Preheat oven to 375° F. Lightly grease baking sheets. Use a long sharp knife to cut each cylinder into 1/2 inch slices. Arrange the slices on a baking sheet, a couple of inches apart and bake until lightly browned -- about 10-12 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.

YIELD: 3 Dozen

*Tangerine Apricot Cranberry Sauce---

1 12 oz. package cranberries (about 3 cups)
1 cup chopped dried apricots
1 1/2 T tangerine zest
1 2/3 cups tangerine juice
1 3/4 cups sugar
1 tsp. dried ginger


Stir all ingredients together in a saucepan over medium heat until the sugar dissolves. Cover pan and increase the heat. Boil until the cranberries "pop" (about 10 minutes), stirring occasionally. The mixture will thicken as it cools. Keep refrigerated. Can be made up to 4 days ahead of time.
Makes about 3 cups