Cranberry-Orange Pinwheels
Fresh cranberries add tang and vivid color to these tender cookies.
Prep Time:
25 mins
Total Time:
5 hrs 33 mins
Servings:
Makes about 60 cookies
Ingredients
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1 cup cranberries
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1 cup pecans
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1/4 cup packed brown sugar
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1 cup butter, softened
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1-1/2 cups granulated sugar
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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2 eggs
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2 teaspoons finely shredded orange peel
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3 cups all-purpose flour
Directions
1.
For filling, in a blender container or food processor bowl combine cranberries, pecans, and brown sugar. Cover and blend or process until cranberries and nuts are finely chopped; set filling aside.
2.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and orange peel until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.
3.
Roll half of the dough between pieces of waxed paper into a 10-inch square. Spread half of the filling over dough square to within 1/2 inch of edges; roll up dough . Moisten edges; pinch to seal. Wrap in waxed paper or plastic wrap. Repeat with remaining dough and filling. Chill for 4 to 24 hours.
4.
Cut rolls into 1/4-inch slices . Place slices 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Makes about 60 cookies
Nutrition information
Calories 89, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 16 mg, Sodium 58 mg, Carbohydrate 11 g, Total Sugar 6 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 1%, Iron 2%. Exchanges: Other Carbohydrate .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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