DAY 11: Cranberry Orange Pinwheels
Traditional flavors of Christmas, all swirled into a bite-sized cookie. Buttery orange dough swirled with chopped fresh cranberries and pecans. A delicious cookie for the grown-up cookie plate.
1 cup butter, softened
1 1/2 cups granulated sugar
1/2 tsp baking powder
1/2 tsp salt
2 tsp grated orange peel
3 cups all-purpose flour
1 cup cranberries
1 cup pecans
1/4 cup packed brown sugar
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and orange peel until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.
For filling, in a food processor combine cranberries, pecans, and brown sugar. Cover and blend or process until cranberries and nuts are finely chopped; set filling aside.
Roll half of the dough between pieces of waxed paper (or plastic wrap) into a 10-inch square. Spread half of the filling over dough square to within 1/2 inch of edges; roll up dough. Moisten edges; pinch to seal. Wrap in waxed paper or plastic wrap. Repeat with remaining dough and filling. Chill for 4 to 24 hours.
Cut rolls into 1/4-inch slices . Place slices 2 inches apart on an ungreased cookie sheet. Bake in a 375°F oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 3 minutes. Transfer to a wire rack and let cool.
Makes about 60 cookies