CRANBERRY PINWHEEL COOKIES
Steps:
- Combine first four ingredients in a medium saucepan. Simmer, stirring frequently for 5-8 mins until most liquid has been absorbed. Transfer to processor or blender and mix until smooth. Cover and refrigerate until cool. Return to room temperature and stir before using. Sift the next five ingredients together and set aside. Beat the remaining ingredients together until smooth. Add half the dry ingredients and mix just until incorporated. Add remainder and do the same. Divide dough in half. Roll each half into an 11" square between 2 sheets' wax paper. Watch for creases. Trim and patch dough as necessary to keep sides straight. Layer both sheets of dough (with wax paper) on a tray and refrigerate until firm, at least 30 mins. Work one square at a time. Peel away top sheet of paper. Spread half of filling evenly over the dough (layer will be thin). Tightly roll up the dough jelly-roll style, peeling off the second sheet as you go. Gently stretch out center as you work to form an even roll. Wrap the roll in waxed paper, twisting ends to prevent unrolling. Place on a tray or cookie sheet. Repeat with remaining dough. Freeze for 2 1/2 hours until rolls are firm enough to be cut neatly. (May freeze for up to 1 month). Warm for 5 minutes for easier slicing). With large, sharp knife, cut rolls crosswise into 1/4" slices. Place on well greased cookies sheets, about 1 1/2" apart. Bake at 375F in the upper third of oven for 10-13 minutes or until edges are lightly browned. Rotate sheets halfway through baking for even baking. Keep for 10 days or freeze for up to 1 month.
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