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Cranberry Almond Swirl Cookies
Tested by Imperial Sugar
Chef Eddy Recipe
Cranberry Almond Swirl Cookies
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Buttery sugar cookies rolled up with tangy fresh cranberries and nutty almonds make for a festive holiday treat. The best part of this recipe is that the dough can be made weeks ahead and be stored unbaked in your freezer. Just slice and bake when you are ready to make them. During the hectic holiday season, make-ahead recipes can be lifesavers. 

Prep time
Bake/Cook time
0:10 to 0:11
Plan for

Freeze 60+ minutes

36 cookies
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Cranberry Almond Swirl Cookies
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:10 to 0:11
Plan For

Freeze 60+ minutes

Yield :
36 cookies



*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Sift together flour and baking powder and set aside.
  2. Mix butter until light and fluffy, add sugar followed by one egg. Once well incorporated and mixture is smooth, add the remaining egg.
  3. Add salt and almond extract and mix until light and creamy.
  4. Add dry ingredients and mix very briefly until just combined.
  5. Divide dough in 2 equal pieces and place on plastic food film lined cookie sheets. Roll about 1/4-inch thick and place in freezer for 20-30 minutes.
  6. Meanwhile in a food processor combine cranberries, almonds, and sugar and process to a fine mealy mixture. Set aside.
  7. On a sheet of lightly-floured parchment paper, roll one piece of dough into a rectangle measuring 10- x 13-inches long. If dough sticks a little, sprinkle with flour and flip upside down onto another sheet of parchment. You can always return dough to freezer if needed.
  8. Sprinkle dough with 1/2 of cranberry filling and spread very evenly over entire surface.
  9. On the 10-inch wide edge side, roll dough forward into a spiral. Roll log into a parchment sheet. Continue with remaining dough and filling. Place both logs in freezer. 
  10. Preheat oven to 350°F.
  11. Once logs have been in freezer for about 30 minutes (or overnight) cut in slices about 1/6-inch thick and place on parchment lined cookie sheets.
  12. Bake for 10-11 minutes until cookies turn light golden on edges.
  13. Let rest on cookie sheet for a few minutes, then move to a wire rack to cool. 
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