Cranberry Rollers

Step 1: Combine 1/4 cup sugar, the cranberries, and orange zest and cook over medium heat, stirring once or twice. Reduce heat and continue cooking for about 10-12 minutes, until the berries have popped open and the juice is cooked away. Stir in the chopped almonds. Set aside to cool.

Step 2: Meanwhile, start the cookie dough. In a bowl, combine the flour, cardamom, mace, and the pinch of salt.

Step 3: Beat the butter, the remaining 3/4 cup sugar, egg and vanilla until light and fluffy. Add the flour and spices. Mix well.

Step 4: Divide the dough in half. Roll out one half into a 7x12 inch rectangle on waxed paper or parchment. Spread half the cranberry mixture over the dough. Using the paper and not your fingers, roll up like a jelly roll along the long side. Repeat with the other half of the dough. Wrap and chill for 30 minutes in the freezer or several hours in the refrigerator.

Step 5: Preheat oven to 400F. Grease two large cookie sheets.

Step 6: Unwrap one roll at a time and cut into 1/4 inch slices with a sharp knife. Place about an inch apart on the prepared cookie sheets. Bake 12 minutes or until the edges are beginning to brown. Remove from oven and cool on racks.