- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 2-1/2 cups all-purpose flour
- 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
- 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. apart on lightly greased baking sheets.
- Spoon 1 teaspoon of filling into the center of each square. Cut through dough from each corner of square to within 1/2 in. of center. Fold alternating points to each center to form a pinwheel; pinch gently at center to seal. Gently press a whole cranberry in center of each one.
- Bake at 350° for 12-15 minutes or until lightly browned around edges. Remove to wire racks to cool. Dust with confectioners' sugar. Yield: 2 dozen.
Reviews for Ginger Cranberry Pinwheels
"I've made these twice and they take some work but they are SO worth it! Different than the same old sugar cookie, I'll say that! I will say, though, that young kids may not appreciate this recipe as much as the adults. Well, we adults need something just for us, sometimes and this is one of them! I did not have to make any adjustments--fine written as is."
"These cookies are almost too pretty to eat. I made them last year for the first time however it has now become a favorite and everyone wants the recipe. They are a little time consuming to make but so worth the extra effort. Thanks Taste of Home!"