CRANBERRY ORANGE PINWHEELS
The fresh cranberries give these cookies a refreshingly tangy taste and bright color. They have a great soft texture.-Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 80 cookies.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest. , Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough in half. Cover and refrigerate for 1 hour or until easy to handle. , Meanwhile, in a food processor, combine the cranberries, pecans and brown sugar. Cover and process until finely chopped; set aside., Roll out one portion of dough between two sheets of waxed paper to a 10-in. square. Remove top sheet; spread dough with half of the cranberry mixture to within 1/2 in. of edges. Roll up tightly jelly-roll style. Wrap in plastic. Repeat with remaining dough and cranberry mixture. Refrigerate for 4 hours or overnight., Unwrap rolls and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 67 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 36mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY-ORANGE PINWHEELS
May take a little longer to make but your family and friends are worth it. Chill dough at least 4 hours.
Provided by Charlotte J
Categories Dessert
Time 33m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- For filling, in a food processor bowl combine cranberries, pecans, and brown sugar.
- Cover; process until cranberries and nuts are finely chopped; set aside.
- In a large mixing bowl cream butter and sugar.
- Add baking powder, and salt.
- Beat until combined, scraping sides of bowl.
- Beat in eggs and orange peel until combined.
- Beat in flour.
- Divide dough in half.
- Cover and chill dough about 1 hour or until easy to handle.
- Roll half of the dough between pieces of waxed paper into a 10-inch square.
- Spread half of 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.
- Cut rolls into 1/4-inch slices.
- Place slices 2 inches apart on an ungreased cookie sheet.
- Bake in a 375° oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned.
- Cool on a cookie sheet for 1 minute.
- Transfer to wire rack and let cool.
CRANBERRY-ORANGE PINWHEELS
Categories Citrus
Number Of Ingredients 10
Steps:
- In a food processor bowl combine cranberries, pecans and brown sugar. Process until cranberries and nuts are finely chopped. In a mixing bowl, cream butter and sugar until combined. With mixer running add baking powder, salt , egg and orange peel, beat until well incorporated. In 3 batches, add flour and mix until well combined. Divide dough in half, cover with plastic wrap and chill for 1 hour. Roll dough, between pieces of waxed paper into 2-10 inch squares. Spread filling over dough to within 1/2 inch of edges: roll up dough. Moisten edges; pinch to seal. Wrap in plastic wrap. Chill for at least 4 hours. Preheat oven to 375. Cut rolls into 1/4-inch slices. Place slices 2 inches apart on an ungreased cookies sheet. Bake for 8-10 minutes or until edges are firm and bottoms are lightly brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Makes about 60 cookies.
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