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Cherry Cranberry Pinwheels Recipe
Cherry Cranberry Pinwheels Recipe photo by Taste of Home

Cherry Cranberry Pinwheels Recipe

Read Reviews (1)
3.67 1
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“With the combination of cranberries, cherries, orange zest and cinnamon, these festive cookies are as fragrant as they are flavorful,“ promises Deb Perry from Bluffton, Indiana.
TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch + cooling
MAKES:54 servings
TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch + cooling
MAKES: 54 servings

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

Nutritional Facts

1 cookie equals 83 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 21 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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.
Originally published as Cherry Cranberry Pinwheels in Light & Tasty October/November 2006, p37

Nutritional Facts

1 cookie equals 83 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 21 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Cherry Cranberry Pinwheels(1)

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MY REVIEW
Reviewed Dec. 21, 2010

Love these! Have made them for Christmas the last 2 yr. Drizzled a powdered sugar icing over them also.

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