Ginger Cranberry Pinwheels

Directions

1. 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.
2. 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.
3. Divide dough in half. On a floured surface, roll each portion into a 16 x12-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.
4. Spoon 1/2 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.
5. Bake at 350° until lightly browned around edges, 12-15 minutes. Remove to wire racks to cool. Dust with confectioners' sugar.