1/2 cup butter, softened 3/4 cup sugar 1 large egg 1 tsp vanilla extract
2 cups flour 1/4 tsp salt 1 1/2 tsp cinnamon
Filling-
3 cups cranberries 1/3 cup sugar 3/4 cup water, divided
2 tbsp cornstarch 3/4 tsp cinnamon
Instructions
For the dough, cream butter and sugar together in a large bowl until thoroughly combined. Beat in egg and vanilla, scraping down bowl with a rubber spatula as needed. Add flour, salt and cinnamon and beat until dough comes together.
Divide dough in half and form into balls. Wrap in plastic and flatten into discs. Refrigerate for at least one hour.
Meanwhile, heat cranberries, sugar and 1/2 cup water in a medium saucepan over medium heat. Cook, stirring frequently, until cranberries pop and mixture just comes to a boil. Remove from heat.
In a small bowl, stir together 1/4 cup water and cornstarch. Stir into hot cranberry mixture until thickened. Add cinnamon and stir until combined. Let mixture cool completely, at least 1 hour.
When the dough is firm enough to work with, roll out one disk into a rough rectangle, about 12x10 inches, on a lightly floured surface. Spread with half of cranberry mixture, leaving 1/2 inch around border of dough.
Starting at one of the shorter ends of the rectangle, roll carefully up into a log. Pinch and seal ends and wrap tightly in plastic and then in aluminum foil. Repeat with second disk of dough.
Freeze for at least one day and up to two months. When ready to bake, preheat oven to 375F. Line two large baking sheets with parchment or silicone mats.
Using a large, sharp knife, slice logs into 1/3 inch slices. Bake 12-15 minutes, or until edges are just starting to brown. Cool 5-10 minutes on baking sheet and then transfer to wire racks to cool completely.
Makes approximately 3 1/2 dozen cookies.
Originally Submitted
12/22/2010
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