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1
Make the cookie batter: Place 3/4 cup walnuts into the bowl of a food processor and pulse until they are finely ground; remove them from the bowl and set aside.
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2
Place the butter and sugar in the food processor.
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3
Process until well blended and light yellow.
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4
Scrape down the sides and add the egg and vanilla.
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5
Blend until they are thoroughly incorporated.
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6
Scrape down the bowl and add the flour, baking powder, salt, orange zest and reserved walnuts.
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7
Pulse until the flour is just incorporated.
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8
Transfer the dough to a lightly floured surface.
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9
Knead lightly until it forms a ball, flatten it, cover in plastic wrap and refrigerate for at least 2 hours.
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10
Make the jam: In a small pot, stir together the cranberries, sugar, water, cinnamon stick and nutmeg.
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11
Bring the mixture to a boil over medium heat.
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12
Reduce to a simmer and cook for 5 minutes or until the mixture begins to thicken.
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13
Strain out the cranberries and transfer them to the bowl of the food processor.
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14
Pour the liquid back in the pot and reduce it by half so its more syrupy.
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15
Add the liquid to the food processor with 1/2 cup walnuts and pulse to blend until the jam is only slightly chunky.
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16
Refrigerate until cold.
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17
Roll the cookies: On a flat, floured surface, roll the dough into a 10 by 15-inch rectangle.
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18
Spread the cranberry jam in an even layer, leaving a 1-inch edge on all sides.
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19
Roll up carefully and tightly, like a jelly roll to form a 15-inch long log.
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20
Wrap in plastic and refrigerate for at least 4 hours, preferably overnight.
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21
Bake the cookies: Preheat oven to 375F.
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22
Cut the dough into 1/2 inch thick slices and arrange them (with some distance between each) on a baking sheet.
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23
Bake for 12-15 minutes or until edges are light brown.
