How to make it

  • In mixer, cream together sugar, egg, shortning and vanilla until fluffy
  • Sift together 2 1/2 cups of flour, salt, cream of tarter and baking soda.
  • Add alternately the flour mixture and the milk to the creamed mixture.
  • Add the last 1/2 cup of flour gradually.
  • Dough should be soft.
  • Chill for atleast 45 min to one hour.
  • While that is in the fridge, make the filling as instructed above.
  • NOTE ** I originally made them with raisins, so if you are a rasin fan, go for it!
  • Mix together in a small cooking pot, and cook on med heat, until it gets thick. Set aside and let cool compleatly.
  • Once dough is chilled, roll on floured board until about 1/8th thick.
  • Roll in an even rectangle.
  • Spread the cooled cranberry mixture over the cookie dough.
  • Make sure you get it to the ends.
  • If you are adding walnuts, sprinkle evenly on cranberry mixture.
  • Roll up gently like you would do a cinnamon roll.
  • Slice about 1 inch thick and place on lightly greased cookie sheet.
  • (spray cooking oil works great)
  • Place about 2 inches apart.
  • Bake for about 15 to 20 min. in a 350 F. oven.
  • Make sure they are done in the middle.
  • Cool on the baking sheet, get a big glass of milk, and enjoy!
  • Store in an air tight container. They freeze great in freezer bags for a few weeks.

Reviews & Comments 2

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  • 22566 10 years ago
    Great sounding Cookie!!


    Have a nice week-end.

    Kind Regards
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    This is my kind of cookie I love the filling and those photo look great.
    Five forks and a smile :)
    Was this review helpful? Yes Flag

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