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Cranberry Spiral Cookies

1/2 cup butter or margarine
1 cup granulated sugar
1 egg
1 tsp vanilla
1.5 cups flour (measured unsifted, 8 oz weight)
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 rind)
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 or 2 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.
(This can be rather messy.) 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. These cookies soften in storage as moisture moves
from the cranberry filling into the cookie part.


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