With 2 jars of my homemade apple cranberry jam, I wanted to use it in this week's cookie. So I decided to make a swirl cookie. I also added walnuts to give it a little crunch. They turned out just like I thought they would, soft and with a great apple cranberry taste.
I added the Apple Cranberry Homemade Jam in with this cookie even though it was in last week's recipe. I always hated having to jump around to find parts of a recipe. So I have included everything here.
I hope you enjoy it!
Love Cranberries! Try One of These Cookies
Apple Cranberry Walnut Jam
Making your own jam is so rewarding, and you get exactly the flavors you want. Definitely take the time to mix this up really quick on the stove.
How to Make Swirl Cookies
Shaped cookies take a bit more work but the end result is always worth it. There may seem like a lot of steps, but each one can be done in its own time, so it isn't a large chunk of time all at once.
After mixing up your dough in the stand mixer, prepare a floured surface.
Gently press your dough together with your hands before dividing it roughly in half. I like to pat each half out into a square sort of shape then, to make it easier to roll out later.
Once you have your squares, wrap them tightly in plastic wrap so they don't dry out. Chill these for at least two hours, but longer is fine. I do them in two pieces so that the dough doesn't get too warm while I'm working. Smaller is always easier.
Prepare a floured surface. You'll want to roll the dough out onto parchment or a silicone mat to help you when it's time to roll it into the log shape. If you just do it on the counter, it might not easily come up and you'll end up with a mess.
Roll out one square at a time and then spread half of your homemade jam overtop. The bright cranberry is just so cheerful! Sprinkle on your chopped walnuts, and then roll your dough up fairly tightly so you get a good spiral.
One trick I've learned is to cut down one side of a paper towel tube set my wrapped dough logs in them. This helps them not flatten out as they chill. If you don't have any tubes available, just make sure to rotate the logs a few times once they are in the refrigerator.
Chill overnight, and then you are ready to slice them and set them up on a lined baking sheet. If they squish a bit when slicing, just gently form them back into rounds.
The cookies are done baking once they are no longer shiny. Enjoy!
Apple Cranberry Walnut Swirl CookiesBarbara Hall
APPLE CRANBERRY JAM
- 1 Granny Smith apple makes about 2 cups of peeled and diced apple
- 1 cup Fresh cranberries
- 1 ¼ cup Sugar white
- ¼ cup Water
- 1 teaspoon Holiday spice blend*
- 1 tablespoon Lemon juice
- 1 tablespoon Lemon zest
- 1 cup Butter unsalted 2 sticks room temperature
- 4 oz Cream Cheese softened
- 1 ½ cups Sugar white 297 g
- 2 Eggs
- ½ tablespoon Apple juice
- 1 teaspoon Vanilla Extract
- 3 cups All purpose flour 360 g
- ½ teaspoon Kosher Salt
- 1 ¼ teaspoon Baking powder
- Chopped walnuts Handful sprinkled on top of the jam before rolling
APPLE CRANBERRY HOMEMADE JAM
- Peel and dice the Granny smith apple and diced it pretty small. These pieces will need to go into a well in the center of the cookie. Zest and juice 1 lemon into 2 bowls and set aside.
- In a medium-size saucepan, add the cranberries, diced apple pieces, water, and sugar, bringing the mixture to a boil over medium-high heat. Don't worry about the size of the whole cranberries. They will pop open and become small. Stir constantly for about 10 minutes till the cranberries open, and the apple pieces soften. Add the lemon zest and juice plus the holiday spice blend. Stir and cook until it starts to thicken and become syrupy. Transfer to glass containers to cool. This recipe for the jam will make 2 batches of these cookies. I have 4 small canning jars that I put mine into to cool. I used the last 2 for this recipe.
- Weigh or measure the sugar into a bowl and set aside. Weigh or measure the flour, baking powder, salt, and run a whisk through to blend. In a stand or handheld mixer, blend the butter and the cream cheese on medium speed for about 2 minutes. Add the sugar and blend another two minutes on medium speed. I scrape down the sides and across the bottom and mix for another 30 seconds. Add the vanilla extract and the apple juice. Add one egg at a time till incorporated. Turn the mixer down to low and slowly add the flour mixture.
- On a floured pastry sheet, transfer the cookie dough and pat down into a shape you can divide in half. The dough will be tacky, so flour as much as you need to so you can shape it. Divide in half, so you have 2 square shapes and wrap in plastic wrap and refrigerate for at least 2 hours.
- Taking one of the wrapped cookie dough rectangles out of the refrigerator, place on a well-floured pastry sheet. It would help if you had something under your rolled out dough so that after you add the filling, you can roll it into a log shape. You need to roll the cookie dough on something other than your countertop. Taking your Apple Cranberry Homemade Jam and spread it onto the rolled out cookie dough. I take about a handful of chopped walnuts and sprinkle on top of the jam. Start rolling and lifting the pastry sheet at the same time till you get to the end. I tear off a piece of plastic wrap and lift the pastry mat, so it rolls the log onto the wrap. Then I finish rolling the log and shape it a little better. I have 2 paper towel center rolls that I have cut in half. I put 2 halves together and put a log on it for support. Since there are 2 logs, I needed 2 center paper towel cut in half. Set on a pan and put it into the refrigerator overnight.
- Preheat your oven to 350° and line your cookie sheet pans with parchment paper. Taking one of the cookie logs out of the refrigerator and slice it into about ½ inch slices. Line the cookies about 2" apart (I get 12 to a pan) and bake for 13 - 15 minutes. You don't want any shiny dough on the top. Take them out of the oven and let them sit for 2-4 minutes on the cookie sheet pan before moving them to a cooling rack.