I made these last year, and they were ta-a-a-sty. I love cranberries, and the fact that these are made with Wisconsin’s State Fruit should make every Cheesehead proud.
And, for the first time in my life, I rolled out a perfect rectangle.
It was pretty much an anomaly, because look at the second one.
But, I figured it out. Probably 25 years of rolling out dough, I finally figured it out: if I want a rectangle, start it out as a rectangle, not a circle.
Boom. Mind. Blown.
Christmas Cranberry Roll-Up Cookies
(from Gooseberry Patch’s Old-Fashioned Country Cookies)
2 c. fresh cranberries
1/4 c. sugar
1 t. orange peel
1/4 c. finely chopped almonds
2 c. flour
1/4 t. salt
1 1/2 t. cardamom. (That’s right! I found another recipe. Suck it, $12.48 worth of a useless spice!)
1/2 c. unsalted butter
3/4 c. sugar
1 t. vanilla
1. In a saucepan, combine cranberries, 1/4 c. sugar and zest. Add enough water to partially cover. Cook about 15 minutes, or until berries pop and most of the water has evaporated. Cool mixture.
2. Combine flour and spices. Cream butter, sugar, egg, and vanilla. Add flour mixture.
3. Divide dough in half and chill.
4. Roll dough into 12″x7″ rectangle on parchment paper. Spread cranberries and almonds on each rectangle and then roll each like a jelly roll. Wrap in parchment paper and chill for at least 2 hours (at this point it can be frozen.
5. Slice roll into 1/4″ slices and bake 1″ apart on lightly greased cookie sheet at 400 degrees for 12 minutes. Cool completely.
Despite my awesome rolling and then jelly-rolling, the innards are just too heavy to make it perfectly round. Oh, wait. Scratch that. Once you cut them, if you turn the roll on its side and wait a few minutes for it to thaw, they turn out more circular. Again, I’ve blown my own mind.
Cookies today: 45
Cookies so far: 246