These gluten-free slice and bake cookies are packed with dried cranberries and walnuts.

Spiced Cranberry Pinwheels

Beat shortening and butter in a large mixing bowl with an electric mixer on medium until fluffy. Add brown sugar, cardamom, baking soda, and salt; beat on medium for 2 minutes, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Stir in flour. Divide dough in half. 

Roll each dough portion between sheets of wax paper into 10-inch squares. Set aside. Place cranberries, walnuts, and sugar in a food processor. Cover and process until cranberries and nuts are finely chopped. Spread half of filling over each dough square leaving 1/2-inch boarder around each side of the dough squares. Roll dough into tight longs, pinching to seal. Cover with plastic wrap. Refrigerate about 4 hours or until firm enough to slice.

Preheat oven to 350 degrees. Cut logs into 1/4-inch slices. Place slices 1-inch apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm. Cool cookies on a wire cooling rack. 