- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 lg. egg
- 1 tsp. vanilla extract
- 1 1/2 cups flour
- 1/4 tsp. baking powder
- 1/4 tsp. salt
Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add egg and vanilla, beating until blended.
Combine flour, baking powder, and salt; gradually add to butter mixture, beating until blended. Cover and chill at least 1 hour.
- 1/3 cup finely chopped fresh cranberries
- 1/2 cup ground walnuts
- 1 Tbsp. grated orange zest
Combine cranberries, walnuts, and orange rind; set aside.
Turn dough out onto a lightly floured surface, and roll into a 10-inch square. Sprinkle with cranberry mixture, leaving a 1/2-inch border on 2 opposite sides. Roll up dough, jellyroll style, beginning at a bordered side. Roll in saran wrap and freeze 8 hours.
Preheat oven to 375 degrees. Cut roll into 1/4-inch thick slices. Place slices on lightly greased baking sheets. Bake on top oven rack for 14 to 15 minutes, or until lightly browned. Cool on wire rack.
Makes 3 dozen cookies.
This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.