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Ginger Cranberry Pinwheels

 Ginger Cranberry Pinwheels
"Here's a nice Christmas cookie with a different shape," Laurel doughty writes from a Fryeburg, Maine. "They are fun to make and very delicious."
24 ServingsPrep: 20 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • FILLING:
  • 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

Directions

  • 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

2 of 2

Ginger Cranberry Pinwheels (continued)

Directions (continued)

  • 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.