Cherry Cranberry Pinwheels |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 54 |
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âWith the combination of cranberries, cherries, orange zest and cinnamon, these festive cookies are as fragrant as they are flavorful,â promises Deb Perry from Bluffton, Indiana. Ingredients:
1-1/2 cups dried cranberries |
1 jar (10 ounces) cherry spreadable fruit |
1/4 cup water |
1/2 teaspoon ground cinnamon |
dough: |
1/4 cup butter, softened |
1-1/4 cups sugar |
3 egg whites |
3 tablespoons canola oil |
2 tablespoons fat-free milk |
2 teaspoons vanilla extract |
1-1/2 teaspoons grated orange peel |
3-1/3 cups king arthur unbleached all-purpose flour |
3/4 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/8 teaspoon baking soda |
Directions:
1. 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.
2. 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.
3. Divide dough in half. On a floured surface, roll one portion of dough into a 14-in. x 9-in. 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.
4. Unwrap dough; cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 375° for 10-12 minutes or until bottoms are lightly browned (do not overbake). Remove to wire racks to cool. Yield: 4-1/2 to 5 dozen.
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