Cranberry-Orange Pinwheels
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Ingredients
Nutritional
- Serving Size: 1 (22.9 g)
- Calories 78.3
- Total Fat - 5.2 g
- Saturated Fat - 2.3 g
- Cholesterol - 38.3 mg
- Sodium - 61.1 mg
- Total Carbohydrate - 6.2 g
- Dietary Fiber - 0.4 g
- Sugars - 1.1 g
- Protein - 1.9 g
- Calcium - 10.7 mg
- Iron - 0.3 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
For filling combine cranberries, pecans, and brown sugar in a blender container or food processor bowl. Cover and blend or process until cranberries and nuts are finely chopped; set aside.
Step 2
In a large mixing bowl beat butter with an electric mixer for 30 seconds.
Step 3
Add granulated sugar, baking powder, and salt. Beat until combined
Step 4
Beat in eggs and orange peel until combined.
Step 5
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Step 6
Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.
Step 7
Roll half of the dough between pieces of parchment or waxed paper into a 10-inch square.
Step 8
Spread half of the filling over dough square to within 1/2 inch of edges; roll up dough. Moisten edges and pinch to seal.
Step 9
Wrap in parchment paper or plastic wrap. Repeat with remaining dough and filling. Chill for 4 to 24 hours.
Step 10
Cut rolls into 1/4-inch slices and place 2 inches apart on an ungreased cookie sheet.
Step 11
Bake in a 375° degree F oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned.
Step 12
Cool on cookie sheet for 1 minute.
Step 13
Transfer to a wire rack and let cool.
Tips
No special items needed.