Cranberry Spiral Cookies

• 2 12 cups unsifted all-purpose flour
• 1 cup ground walnuts
• 1 teaspoon baking powder
• 12 teaspoon salt
• 23 cup unsalted butter
• 13 cup sugar
• 13 cup honey
• 1 large egg
• 2 teaspoons vanilla extract
• 1 (6 ounce) package dried cranberries
• 1 cup cranberry juice cocktail
• 1 12 teaspoons grated peeled gingerroot
• cooking spray
• white decorator sugar (optional)

1. Dough: In bowl, mix flour, walnuts, baking powder and salt.
2. In large bowl, beat butter, sugar, honey until fluffy.
3. Beat in egg and vanilla.
4. On low, beat in flour mixture.
5. Halve; flatten into rectangles; wrap.
6. Chill 1 hour.
7. Filling: In saucepan, gently boil first 3 ingredients, stirring, 7 minutes, to reduce liquid to 2 tablespoons Cool.
8. Puree in processor.
9. Scrape into bowl; chill.
10. Between 2 sheets waxed paper, roll half of dough into 12x8 1/2" rectangle; remove top sheet.
11. Spread with half of filling.
12. Roll up from long side.
13. Cover; chill several hours.
14. Repeat with remaining dough and filling.
15. Preheat oven to 350 degrees.
16. With spray, coat baking sheet (s).
17. Slice dough 1/4" thick.
18. Roll edges in decorating sugar, if using.
19. Place 1" apart on sheet (s).
20. Bake 12 minutes, until golden.
21. Cool 3 minutes on sheet (s).
22. Transfer to racks to cool.
23. Store airtight up to 2 weeks.

flour, ground walnuts, baking powder, salt, unsalted butter, sugar, honey, egg, vanilla, cranberries, cranberry juice cocktail, gingerroot, cooking spray, white decorator sugar

Taken from www.food.com/recipe/cranberry-spiral-cookies-107640 (may not work)