Ginger Cranberry Pinwheels |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Here's a nice Christmas cookie with a different shape, Laurel doughty writes from a Fryeburg, Maine. They are fun to make and very delicious. Ingredients:
1 cup butter, softened |
1 package (8 ounces) cream cheese, softened |
1/4 cup sugar |
2-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1/2 cup fresh or frozen cranberries |
1/4 cup sugar |
1 tablespoon water |
1/4 cup orange marmalade |
1/4 teaspoon ground ginger |
24 whole fresh cranberries |
confectioners' sugar |
Directions:
1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Gradually beat in flour and mix well. Cover and refrigerate for 1 hour.
2. In a large saucepan, bring 1/2 cup cranberries, sugar and water to a boil over medium heat. Reduce heat; simmer, uncovered, for 5-6 minutes or until berries pop. Remove from the heat; stir in marmalade and ginger. Set aside.
3. Divide dough in half. On a floured surface, roll each portion into a 16-in. x 12-in. rectangle. Let stand for 20 minutes. With a sharp knife or pastry wheel, cut dough into 4-in. squares. Place 3 in. apart on lightly greased baking sheets.
4. Spoon 1 teaspoon of filling into the center of each square. Cut through dough from each corner of square to within 1/2 in. of center. Fold alternating points to each center to form a pinwheel; pinch gently at center to seal. Gently press a whole cranberry in center of each one.
5. Bake at 350° for 12-15 minutes or until lightly browned around edges. Remove to wire racks to cool. Dust with confectioners' sugar. Yield: 2 dozen.
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