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Cranberry Swirls
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| 1 1/2 cups | flour |
| 1/4 teaspoon | baking soda |
| 1/4 teaspoon | salt |
| 1/2 cup | margarine |
| 3/4 cup | sugar |
| 1 large | egg |
| 1 teaspoon | vanilla |
| Filling | |
| 1/2 cup | fresh or frozen cranberries |
| 1/2 cup | walnuts |
| 1 tablespoon | grated orange peel |
| 3 tablespoons | brown sugar |
| 2 teaspoons | milk |
1. Combine flour, baking powder, and salt in a bowl. Beat butter, sugar, egg, and vanilla in bowl at medium speed, til light and fluffy. At low speed, beat in dry ingredients just until blended. Spread dough on sheet of wax paper into a 5 inch square. Cover and refrigerate 2 hours or overnight.
2. Lightly flour a 12 inch sheet of wax paper. With floured rolling pin, roll dough to 10 inch square. Slide paper onto cookie sheet and refrigerate.
3. Make filling. Process cranberries and walnuts in a processor until finely chopped. Stir in orange peel.
4. Combine brown sugar and milk in cup. Spread over chilled dough, leaving 1/2" border on two edges. Sprinkle top of dough with cranberry mixture. From one plain edge, tightly roll up jelly roll fashion to form a log, pressing to seal edges. Wrap and freeze overnight.
5. Heat oven to 375 degrees. Grease two large cookie sheets. Let log stand at room temperature 5 minutes. With serrated knife, cut log into 1/4" slices. Place two inches apart on cookie sheet. Bake 12 to 14 minutes. Remove to cookie sheet.
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