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Cranberry Orange Pinwheels

 Cranberry Orange Pinwheels
The fresh cranberries give these cookies a refreshingly tangy taste and bright color. They have a great soft texture.—Pat Habiger, Spearville, Kansas
80 ServingsPrep: 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

2 of 2

Cranberry Orange Pinwheels (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cookie equals 67 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 36 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.