Cranberry Almond Swirl Cookies

Prep Time

30m

Bake Time

10m - 11m

Yields

36 cookies

About this Recipe

Buttery sugar cookies rolled up with tangy fresh cranberries and nutty almonds make for a festive holiday treat. The best part of this recipe is that the dough can be made weeks ahead and be stored unbaked in your freezer. Just slice and bake when you are ready to make them. During the hectic holiday season, make-ahead recipes can be lifesavers.

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Cranberry Almond Swirl Cookies

Prep Time

30m

Bake Time

10m - 11m

Yields

36 cookies

About this Recipe

Print this recipe

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Ingredients

Butter Cookies

3 cups all-purpose flour*
1/2 teaspoon baking powder
16 tablespoons unsalted butter, soft
1 1/2 cups Crystal Sugar Extra Fine Granulated Sugar
2 large eggs
1/2 teaspoon salt
2 teaspoons almond extract

Cranberry Almond Filling

1 cup fresh cranberries
1 cup sliced almonds
4 tablespoons Crystal Sugar Extra Fine Granulated Sugar

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Sift together flour and baking powder and set aside.
Mix butter until light and fluffy. Add sugar followed by 1 egg. Once well incorporated and mixture is smooth, add remaining egg.
Add salt and almond extract and mix until light and creamy.
Add dry ingredients and mix very briefly until just combined.
Divide dough into 2 equal pieces and place on plastic food film-lined cookie sheets. Roll about 1/4-inch thick and place in freezer for 20-30 minutes.
Meanwhile, combine cranberries, almonds, and sugar into a fine mealy mixture in a food processor. Set aside.
On a sheet of lightly-floured parchment paper, roll 1 piece of dough into a rectangle measuring 10 x 13 inches long. If dough sticks a little, sprinkle with flour and flip upside down onto another sheet of parchment. You can always return dough to freezer if needed.
Sprinkle dough with 1/2 of cranberry filling and spread very evenly over entire surface.
On the 10-inch wide edge side, roll dough forward into a spiral. Roll log into a parchment sheet. Continue with remaining dough and filling. Place both logs in freezer.
Preheat oven to 350°F.
Once logs have been in freezer for about 30 minutes (or overnight), cut in slices about 1/6-inch thick and place on parchment-lined cookie sheets.
Bake for 10-11 minutes until cookies turn light golden on edges.
Let rest on cookie sheet for a few minutes, then move to a wire rack to cool.

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Cranberry Almond Swirl Cookies

Prep Time

30m

Bake Time

10m - 11m

Yields

36 cookies

About this Recipe

Print this recipe

Ingredients

Butter Cookies

3 cups all-purpose flour*
1/2 teaspoon baking powder
16 tablespoons unsalted butter, soft
1 1/2 cups Crystal Sugar Extra Fine Granulated Sugar
2 large eggs
1/2 teaspoon salt
2 teaspoons almond extract

Cranberry Almond Filling

1 cup fresh cranberries
1 cup sliced almonds
4 tablespoons Crystal Sugar Extra Fine Granulated Sugar

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Sift together flour and baking powder and set aside.
Mix butter until light and fluffy. Add sugar followed by 1 egg. Once well incorporated and mixture is smooth, add remaining egg.
Add salt and almond extract and mix until light and creamy.
Add dry ingredients and mix very briefly until just combined.
Divide dough into 2 equal pieces and place on plastic food film-lined cookie sheets. Roll about 1/4-inch thick and place in freezer for 20-30 minutes.
Meanwhile, combine cranberries, almonds, and sugar into a fine mealy mixture in a food processor. Set aside.
On a sheet of lightly-floured parchment paper, roll 1 piece of dough into a rectangle measuring 10 x 13 inches long. If dough sticks a little, sprinkle with flour and flip upside down onto another sheet of parchment. You can always return dough to freezer if needed.
Sprinkle dough with 1/2 of cranberry filling and spread very evenly over entire surface.
On the 10-inch wide edge side, roll dough forward into a spiral. Roll log into a parchment sheet. Continue with remaining dough and filling. Place both logs in freezer.
Preheat oven to 350°F.
Once logs have been in freezer for about 30 minutes (or overnight), cut in slices about 1/6-inch thick and place on parchment-lined cookie sheets.
Bake for 10-11 minutes until cookies turn light golden on edges.
Let rest on cookie sheet for a few minutes, then move to a wire rack to cool.