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 egg

  • 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



  1. In a large mixing bowl, cream butter and sugar. 

  2. Add the egg and vanilla; beat until light and fluffy. 

  3. Combine flour, baking powder and salt in separate bowl

  4. Gradually add Dry mixture to the creamed mixture. 

  5. Refrigerate for at least 1 hour. 

  6. Combine dried cherries, walnuts and orange peel; set aside. 

  7. On a lightly floured surface, roll dough into a 10-inch square. 

  8. Combine brown sugar and milk in small bowl

  9. Spread over the dough. 

  10. Sprinkle dried cherry mixture to within 1/2 inch of edges of dough

  11. Roll up tightly, jelly-roll style. 

  12. Wrap in waxed paper and chill for at least 4 hours or overnight. 

  13. Remove waxed paper and cut into 1/4 inch slices

  14. Place 1 inch apart on well-greased baking sheets. 

  15. Bake at 375 degrees for 14-15 minutes or until the edges are light brown. 

  16. Remove from wire racks and cool. Enjoy!

Yield:  about 2 1/2 dozen

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