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Publix Aprons

Cranberry-Orange Swirl Cookies

Cranberry-Orange Swirl Cookies
Total Time:
about 3 hours
Active Time:
40 minutes


1 cup unsalted butter, softened
1 cup Deli cranberry-orange relish, drained and divided
1 orange, for zest
1 1/2 cups sugar (plus more for dusting)
1/2 teaspoon vanilla extract
2 large eggs (or 1/2 cup egg substitute)
3 cups flour
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
Plastic wrap
Nonstick aluminum foil


  • Set butter out to soften.
  • Drain cranberry relish. Zest orange (1 tablespoon).


  1. Place butter and sugar in large bowl; beat with electric mixer until fluffy and combined. Beat in vanilla, eggs, and zest until combined; mix in flour, salt, and baking powder until dough is formed. Divide dough into 2 discs; wrap each with plastic wrap and chill 1 hour.
  2. Dust flat surface with additional sugar to keep dough from sticking, then place 1 disc of dough on surface. Roll into a 1/2-inch-thick rectangle (sprinkling with more sugar as needed if dough begins to stick). Spread 1/2 cup cranberry relish over dough, leaving a 1/2-inch border. Roll dough carefully around filling, starting on one long end and pressing together slightly, to form a log.
  3. Repeat step 2 with remaining dough and cranberry relish. Freeze dough logs 1 hour (or overnight) until firm.
  4. Preheat oven to 350°F. Line baking sheets with foil. Cut dough into 1/2-inch-thick cookies using a serrated knife, and place on prepared baking sheets 2 inches apart; bake 12–15 minutes or until slightly puffed and lightly golden around the edges. Cool 2–3 minutes on baking sheets before transferring to cooling rack. Cool completely before serving.

Other Preparation Methods

30 minutes
1 hour, 50 minutes
Makes 18 servings

1/2 cup Deli cranberry-orange relish, drained
1 package prepared sugar cookie dough (16-16.5 oz)
sugar, for dusting
Wax paper
Nonstick aluminum foil

1. Drain cranberries. Overlap 2 sheets wax paper out on work surface and sprinkle with sugar. Place sugar cookie dough in middle of paper and roll into an even one-half-inch rectangle (sprinkling with more sugar as needed to keep dough from sticking).
  • 2. Spread cranberries over dough leaving a half-inch border. Starting on one long end: carefully roll dough tightly around filling, pressing together slightly with fingers, to form a log. Freeze 1 hour or until firm.
  • 3. Preheat oven to 350°F; line baking sheet with foil. Using a serrated knife: cut dough into one-half-inch thick cookies and place on prepared baking sheet. Bake 12–15 minutes or until slightly puffed and lightly golden around edge. Cool 2–3 minutes on baking sheet before removing to drying rack. Cook completely before serving.

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Nutritional Information

CALORIES (per 1/36 recipe) 130kcal; FAT 6.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 25mg; SODIUM 25mg; CARB 20g; FIBER 0.00g; SUGARS 11g; PROTEIN 1g; CALC 0%; VIT A 0%; VIT C 0%; IRON 6%

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