Cranberry Orange Pinwheels Recipe

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Cranberry Orange Pinwheels Recipe

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The fresh cranberries give these cookies a refreshingly tangy taste and bright color. They have a great soft texture.—Pat Habiger, Spearville, Kansas
MAKES:
80 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 10 min./batch
MAKES:
80 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 teaspoons grated orange peel
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen cranberries, thawed
  • 1 cup chopped pecans
  • 1/4 cup packed brown sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange peel.
Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Divide dough in half. Cover and refrigerate for 1 hour or until easy to handle.
Meanwhile, in a food processor, combine the cranberries, pecans and brown sugar. Cover and process until finely chopped; set aside.
Roll out one portion of dough between two sheets of waxed paper to a 10-in. square. Remove top sheet; spread dough with half of the cranberry mixture to within 1/2 in. of edges. Roll up tightly jelly-roll style. Wrap in plastic wrap. Repeat with remaining dough and cranberry mixture. Refrigerate for 4 hours or overnight.
Unwrap rolls and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks. Store in an airtight container. Yield: 80 cookies.
Originally published as Cranberry Orange Pinwheels in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p62

Nutritional Facts

1 each: 67 calories, 4g fat (2g saturated fat), 11mg cholesterol, 36mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 teaspoons grated orange peel
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen cranberries, thawed
  • 1 cup chopped pecans
  • 1/4 cup packed brown sugar
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange peel.
  2. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  3. Divide dough in half. Cover and refrigerate for 1 hour or until easy to handle.
  4. Meanwhile, in a food processor, combine the cranberries, pecans and brown sugar. Cover and process until finely chopped; set aside.
  5. Roll out one portion of dough between two sheets of waxed paper to a 10-in. square. Remove top sheet; spread dough with half of the cranberry mixture to within 1/2 in. of edges. Roll up tightly jelly-roll style. Wrap in plastic wrap. Repeat with remaining dough and cranberry mixture. Refrigerate for 4 hours or overnight.
  6. Unwrap rolls and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks. Store in an airtight container. Yield: 80 cookies.
Originally published as Cranberry Orange Pinwheels in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p62

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