Monday, January 30, 2012

Cranberry-Orange Pinwheels

I usually do almond poppyseed bread for neighbor/friend gifts every Christmas, but I had lots of leftover cranberries from various cranberry salad adventures this year, so I did something different - Cranberry-Orange Pinwheels. I've made these before and just love them. They're addictive. I got this recipe from my sister's Better Homes and Gardens cookbook.

Cranberry-Orange Pinwheels

Makes: 60 servings
Yield: 60 cookies
Prep: 25 mins
Chill: 5 hrs to 24 hrs
(*Kar's note - I once only chilled these for ten minutes and they still turned out perfectly. Just sayin'. Don't let the chill time deter you from making them. They'll turn out great even if you don't chill them for this long.)
Bake: 375°F, 8 mins per batch

  • 1
    cup cranberries
  • 1
    cup pecans
  • 1/4
    cup packed brown sugar
  • 1
    cup butter, softened
  • 1 1/2
    cups granulated sugar
  • 1/2
    teaspoon baking powder
  • 1/2
    teaspoon salt
  • 2
  • 2
    teaspoons finely shredded orange peel
  • 3
    cups all-purpose flour

1. For filling, in a blender container or food processor bowl combine cranberries, pecans, and brown sugar. Cover and blend or process until cranberries and nuts are finely chopped; set filling aside.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and orange peel until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.

3. Roll half of the dough between pieces of waxed paper into a 10-inch square. Spread half of the filling over dough square to within 1/2 inch of edges; roll up dough. Moisten edges; pinch to seal. Wrap in waxed paper or plastic wrap. Repeat with remaining dough and filling. Chill for 4 to 24 hours.

4. Cut rolls into 1/4-inch slices . Place slices 2 inches apart on an ungreased cookie sheet. Bake in a 375 degrees degree F oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Makes about 60 cookies.

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