Cranberry Cherry Swirl Christmas Cookies
These delightful Cranberry Cherry Swirl Christmas Cookies are a festive treat that captures the essence of holiday flavors in every bite. The inspiration for the sweet and tangy filling comes from a cherished newspaper recipe that has stood the test of time. After years of perfecting the cookie dough, I finally found the ideal recipe that yielded a beautifully soft and sliceable dough, perfect for pinwheels. The bright red and green swirls not only add a pop of color to your holiday cookie platter but also make them a hit among family and friends. These cookies are best enjoyed with a hot cup of cocoa or tea, making them an ideal addition to your festive gatherings. Remember to chill the dough if it becomes too soft; this ensures a perfect swirl every time. For easier baking, I recommend using a Silpat to prevent sticking, allowing for even browning and a perfect texture.
N/A
Servings
80
Calories
12
Ingredients
Ingredients
Dried sweetened cranberries
1 1/2 cups (Chop if large)
Cherry preserves
1 cup (None)
Water
1/4 cup (None)
Ground cinnamon
1/2 teaspoon (None)
Unsalted butter
1 cup (Softened)
Granulated sugar
1 1/2 cups (None)
Large eggs
2 (None)
Vanilla extract
2 teaspoons (None)
Finely grated orange zest
1 tablespoon (Zest from about 1 orange)
All-purpose flour
3 cups (Sifted before measuring)
Baking powder
1/2 teaspoon (None)
Salt
1/2 teaspoon (None)
Instructions
1
Prepare the filling: In a medium saucepan, combine the dried cranberries, cherry preserves, cinnamon, and water. Bring to a simmer and cook, stirring frequently, for 5-8 minutes until the cranberries soften and most of the liquid is absorbed. If the mixture seems dry, add an additional tablespoon of water. Once ready, transfer the mixture to a food processor and blend until smooth. Allow it to cool in the refrigerator until you're ready to use it. This filling can be stored for up to 48 hours—bring to room temperature and stir before using.
2
Make the dough: In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs, orange zest, and vanilla extract until well combined. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture and beat until just combined. Chill the dough in the refrigerator for one hour to make it easier to roll out.
3
Assemble the rolls: Once chilled, divide the dough in half. Roll out each half between sheets of wax paper into rectangles measuring approximately 8 x 12 inches. Carefully peel off the top sheet of wax paper (if the dough is too soft, refreeze it for a few minutes). Spread a thin layer of the chilled cranberry-cherry filling evenly over each rectangle, smoothing it with a spatula. Tightly roll each rectangle into a log starting from one long edge, using the wax paper to assist you. Once rolled, wrap each log in wax paper and smooth it out to ensure an even shape. Next, wrap the logs in foil and refrigerate until they are firm, about 2 hours.
4
Preheat your oven to 350°F (175°C). When ready to bake, remove one log from the fridge at a time. Using a sharp knife, cut the log into 1/8 - 1/4 inch slices. Arrange the slices on ungreased cookie sheets, spacing them about 1 inch apart. If necessary, shape the slices into neater rounds. Bake the cookies in the middle of the oven for 8-12 minutes, or until they are pale golden and set. Allow the cookies to sit on the sheet for about a minute before transferring them to wire racks to cool completely.
5
Note: Allow time for chilling the dough and baking the cookies when planning.
Nutrition Information
4
Fat
10
Carbs
1
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Cranberry Cherry Swirl Christmas Cookies?
These are festive pinwheel cookies featuring a sweet and tangy cranberry-cherry filling wrapped in a soft, sliceable dough.
What ingredients are needed for the filling?
The filling requires dried sweetened cranberries, cherry preserves, water, and ground cinnamon.
How long should the filling simmer?
Simmer the filling ingredients for 5-8 minutes until the cranberries soften and most liquid is absorbed.
What should I do if the filling mixture is too dry?
If the mixture appears dry during simmering, you can add an additional tablespoon of water.
Do I need to process the filling after cooking?
Yes, transfer the cooked mixture to a food processor and blend until it is completely smooth.
How long can the cranberry-cherry filling be stored?
The filling can be prepared and stored in the refrigerator for up to 48 hours before use.
How do I prepare the cookie dough?
Cream together softened butter and sugar, then beat in eggs, orange zest, and vanilla before gradually adding the sifted dry ingredients.
How long should I cream the butter and sugar?
Cream the butter and sugar together for about 2-3 minutes until the mixture is light and fluffy.
What citrus flavor is included in the dough?
The recipe calls for one tablespoon of finely grated orange zest.
Does the dough need to be chilled?
Yes, the dough should be chilled in the refrigerator for one hour before rolling out to make it easier to handle.
What size should the dough rectangles be?
Roll each half of the dough into a rectangle measuring approximately 8 x 12 inches.
How can I prevent the dough from sticking during rolling?
Roll the dough between two sheets of wax paper to prevent sticking and assist in forming the logs.
What should I do if the dough becomes too soft while assembling?
If the dough becomes too soft to handle, place it in the freezer for a few minutes to firm it up.
How do I assemble the swirl logs?
Spread a thin layer of filling over the dough rectangle and tightly roll it into a log starting from the long edge.
How should the logs be prepared for final chilling?
Wrap each log in wax paper and then in foil to ensure they maintain an even shape while chilling.
How long do the rolled logs need to refrigerate?
The logs should be refrigerated for at least 2 hours until they are firm enough to slice.
At what temperature should the cookies be baked?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How thick should I slice the cookie rounds?
Using a sharp knife, cut the logs into slices that are 1/8 to 1/4 inch thick.
How much space should be between cookies on the baking sheet?
Arrange the slices about 1 inch apart on the cookie sheets.
What is the recommended baking time?
Bake the cookies for 8 to 12 minutes until they are set and pale golden.
How should the cookies be cooled?
Let them sit on the baking sheet for one minute before transferring them to wire racks to cool completely.
Is there a recommended tool to prevent sticking on the tray?
Using a Silpat baking mat is recommended to prevent sticking and allow for even browning.
How many calories are in one cookie?
Each cookie contains approximately 80 calories.
What is the fat content per cookie?
There are 4 grams of fat in each cookie.
How many carbohydrates are in each serving?
Each cookie contains 10 grams of carbohydrates.
How much protein does each cookie provide?
There is 1 gram of protein per cookie.
Can I use salted butter?
The recipe specifies unsalted butter; if using salted, you may want to reduce the added salt.
What type of flour is required?
The recipe uses 3 cups of all-purpose flour that has been sifted before measuring.
How many total ingredients are used?
There are 12 ingredients in this recipe.
What is the best way to serve these cookies?
They are best enjoyed with a hot cup of cocoa or tea during festive gatherings.