Cherry Nut Swirls come from one of my favorite cookbooks, Country Cooking, with a few improvements that make them even better. This is a refrigerator cookie that requires chilling the dough for at least 4 hours. Overnight is fine, too, and you can make them and chill longer to fit your busy Holiday schedule. Unique in taste and pleasing to the eye!
1 cup butter or margarine, softened
3/4 cup sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup finely chopped Brownwood Acres Dried Tart Cherries
1/2 cup finely chopped walnuts
1 tbsp grated orange peel
3 Tbsp brown sugar
2 tsp milk
In a large mixing bowl, cream butter and sugar.
Add the egg and vanilla; beat until light and fluffy.
Combine flour, baking powder and salt in separate bowl
Gradually add Dry mixture to the creamed mixture.
Refrigerate for at least 1 hour.
Combine dried cherries, walnuts and orange peel; set aside.
On a lightly floured surface, roll dough into a 10-inch square.
Combine brown sugar and milk in small bowl
Spread over the dough.
Sprinkle dried cherry mixture to within 1/2 inch of edges of dough
Roll up tightly, jelly-roll style.
Wrap in waxed paper and chill for at least 4 hours or overnight.
Remove waxed paper and cut into 1/4 inch slices
Place 1 inch apart on well-greased baking sheets.
Bake at 375 degrees for 14-15 minutes or until the edges are light brown.
Remove from wire racks and cool. Enjoy!