     |
Adrian's Cranberry Spirals
Served with comics! 1/2 cup butter or margarine 1 cup granulated sugar 1 egg 1 tsp vanilla 1.5 cups (7.5 oz) flour 1/4 t baking powder 1/8 t salt 9 oz (2.5 cups) cranberries (fresh or frozen) 1/2 t orange oil (or 1 T grated orange peel) 2/3 cup brown sugar Cream butter and sugar. Beat in egg and vanilla until light and fluffy. Combine flour, baking powder, and salt. Gradually add to creamed mixture. Refrigerate dough for one to two hours. Grind fresh or frozen cranberries in a food processor. Mix together ground cranberries, orange oil, and brown sugar. If using frozen cranberries, be sure that the cranberries thaw completely before proceeding, or they may freeze the dough. Roll out refrigerated dough on floured pastry board creating a large rectangle (10 inches by 14 inches). Spread cranberry mixture over the dough, leaving a 1/4 inch border at one narrow end and a 1 inch border at the other end. Beginning at a narrow end with the 1/4 inch border, roll in tight 10 inch long jelly roll. Wrap tightly in plastic wrap and slide the roll into two drinking glasses to keep the round shape. Freeze overnight, seam side down. Preheat oven to 375. Grease cookie sheets or line them with parchment. Cut frozen roll into 1/4 inch slices and place 2 inches apart. If any big chunks of the cranberry mixture are on the outside of a cookie, they may burn during cooking; scrape the cookies clean either before or after slicing them. Bake 12-15 minutes or until edges are lightly browned. Allow cookies to cool for a few minutes, then remove them to racks and let them cool upside down. Do not store them touching each other, or they may stick together. |