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

Cherry Cranberry Pinwheels Recipe

Publisher Photo
“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 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

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   (3)
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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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