Cranberry Orange Pinwheels |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 80 |
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The fresh cranberries give these cookies a refreshingly tangy taste and bright color. They have a great soft texture.Pat Habiger, Spearville, Kansas Ingredients:
1 cup butter, softened |
1-1/2 cups sugar |
2 eggs |
2 teaspoons grated orange peel |
3 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 cup fresh or frozen cranberries, thawed |
1 cup chopped pecans |
1/4 cup packed brown sugar |
Directions:
1. 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 peel.
2. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
3. Divide dough in half. Cover and refrigerate for 1 hour or until easy to handle.
4. Meanwhile, in a food processor, combine the cranberries, pecans and brown sugar. Cover and process until finely chopped; set aside.
5. 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 wrap. Repeat with remaining dough and cranberry mixture. Refrigerate for 4 hours or overnight.
6. 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. Yield: 80 cookies.
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