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Cranberry-Orange Pinwheels

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“May take a little longer to make but your family and friends are worth it. Chill dough at least 4 hours.”
READY IN:
33mins
YIELD:
60 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. For filling, in a food processor bowl combine cranberries, pecans, and brown sugar.
  2. Cover; process until cranberries and nuts are finely chopped; set aside.
  3. In a large mixing bowl cream butter and sugar.
  4. Add baking powder, and salt.
  5. Beat until combined, scraping sides of bowl.
  6. Beat in eggs and orange peel until combined.
  7. Beat in flour.
  8. Divide dough in half.
  9. Cover and chill dough about 1 hour or until easy to handle.
  10. Roll half of the dough between pieces of waxed paper into a 10-inch square.
  11. Spread half of filling over dough square to within 1/2 inch of edges.
  12. Roll up dough.
  13. Moisten edges; pinch to seal.
  14. Wrap in waxed paper or plastic wrap.
  15. Repeat with remaining dough and filling.
  16. Chill for 4 to 24 hours.
  17. Cut rolls into 1/4-inch slices.
  18. Place slices 2 inches apart on an ungreased cookie sheet.
  19. Bake in a 375° oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned.
  20. Cool on a cookie sheet for 1 minute.
  21. Transfer to wire rack and let cool.

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