A delightful blend of nutty tangy cranberry filling rolled into a vanilla shortbread flavored cookie makes the a must try freezer cookie recipe.
In a mixing bowl, cream together the butter and sugar. Add egg and vanilla, stir well.
In a separate bowl, combine flour, salt, and cardamom or ginger (if using).
Add to creamed mixture and mix well. Divide dough in half and wrap each piece in plastic wrap.
Refrigerate for at least 2 hours or overnight.
Mix 1/4 cup of water with the cornstarch and set aside. Put remaining cranberry filling ingredients into a saucepan and heat on medium heat, stirring, until berries are popped.
Add water/cornstarch mixture and continue heating and stirring until mixture is a thickened chunky cranberry sauce. Stir in the chopped walnuts. Set aside to cool completely before using.
On a clean surface, sprinkle confectioners sugar and roll each half of the dough into a 12x7-inch rectangle. Spread half of the cranberry mixture on each rectangle, to within 1 inch of the edges.
Roll dough gently, starting at one of the 12-inch (wide) sides (rather than at the 7-inch ends). Pinch edge and ends to seal. Carefully transfer each log to a sheet of waxed paper. Next wrap each log in aluminum foil being sure it is wrapped nice and snug. Place in freezer for at least 1 day.
When ready to bake cookies preheat the oven to 400 degrees F.
Remove from freezer and slice frozen logs into 1/3-inch slices using a sharp knife.
Place frozen slices on greased cookie sheets and bake 15-20 minutes, until done.
Remove from cookie sheet after about 5 minutes and place on wire racks to cool.