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Cranberry Spiral Cookies

2 12 cups unsifted all-purpose flour
1 cup ground walnuts
1 teaspoon baking powder
12 teaspoon salt
23 cup unsalted butter
13 cup sugar
13 cup honey
1 large egg
2 teaspoons vanilla extract
1 (6 ounce) package dried cranberries
1 cup cranberry juice cocktail
1 12 teaspoons grated peeled gingerroot
cooking spray
white decorator sugar (optional)


Dough: In bowl, mix flour, walnuts, baking powder and salt. In large bowl, beat butter, sugar, honey until fluffy. Beat in egg and vanilla. On low, beat in flour mixture. Halve; flatten into rectangles; wrap. Chill 1 hour. Filling: In saucepan, gently boil first 3 ingredients, stirring, 7 minutes, to reduce liquid to 2 tablespoons Cool. Puree in processor. Scrape into bowl; chill. Between 2 sheets waxed paper, roll half of dough into 12x8 1/2" rectangle; remove top sheet. Spread with half of filling. Roll up from long side. Cover; chill several hours. Repeat with remaining dough and filling. Preheat oven to 350 degrees. With spray, coat baking sheet (s). Slice dough 1/4" thick. Roll edges in decorating sugar, if using. Place 1" apart on sheet (s). Bake 12 minutes, until golden. Cool 3 minutes on sheet (s). Transfer to racks to cool. Store airtight up to 2 weeks.

Source: www.food.com