CHERRY CRANBERRY PINWHEELS

Cherry Cranberry Pinwheels image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 17

FOR THE FILLING
1 1/2 cup(s) dried cranberries
1 jar(s) 10 ounces cherry spreadable fruit
1/4 cup(s) water
1/2 teaspoon(s) ground cinnamon
FOR THE DOUGH
1/4 cup(s) butter, softened
1 1/4 cup(s) sugar
3 - egg whites
3 tablespoon(s) canola oil
2 tablespoon(s) fat free milk
2 teaspoon(s) vanilla
1 1/2 teaspoon(s) grated orange peel
3 1/3 cup(s) all purpose flour
3/4 teaspoon(s) baking powder
1/2 teaspoon(s) ground cinnamon
1/8 teaspoon(s) baking soda

Steps:

For filling, combine the first four ingredients in a small saucepan. Cook and stir over medium heat for 8 minutes or until liquid is absorbed and cranberries are softened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Transfer to a bowl; cover and refrigerate until chilled.
For dough, in a large bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in the egg whites, oil, milk, vanilla, and orange peel. Combine the flour, baking powder, cinnamon, and baking soda; gradually add to sugar mixture and mix well.
Divide dough in half. On a floured surface, roll one portion of dough into a 14x9 inch rectangle. Spread with half of the filling. Roll up jelly-roll style, starting with a long side. Repeat with remaining dough and filling. Wrap each roll in plastic wrap; refrigerate for at least 4 hours. Unwrap dough; cut into 1/2-inch slices. Place 2 inches apart on baking sheets coated with cooking spray. Bake at 375F for 10-12 minutes or until bottoms are lightly browned (do not overbake). Remove to wire racks to cool.