Ginger Cranberry Pinwheels
"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."24 ServingsPrep: 20 min. + chilling Bake: 15 min. + cooling
Ingredients
- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 2-1/2 cups 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
- 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.
- 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.
- 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.