Cranberry Pinwheel Cookies
Recipe: #3275
December 01, 2011
Categories: Desserts, Cookies, Shaped, Cranberry, Christmas, Game/Sports Day, Picnic, Potluck, Oven Bake, Vegetarian, Kosher Dairy, more
"These tasty cookies look nice on the holiday cookie platter. Prep time includes time to chill dough"
Original is 42 servings
Ingredients
Nutritional
- Serving Size: 1 (16.2 g)
- Calories 65.6
- Total Fat - 3.3 g
- Saturated Fat - 1.5 g
- Cholesterol - 10.9 mg
- Sodium - 39.7 mg
- Total Carbohydrate - 8.3 g
- Dietary Fiber - 0.3 g
- Sugars - 4.6 g
- Protein - 0.9 g
- Calcium - 7 mg
- Iron - 0.1 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a large mixing bowl, combine butter, sugar, egg and vanilla; beat until light and fluffy, scraping the bowl occasionally.
Step 2
Combine the flour, baking powder and salt; add to the creamed mixture until thoroughly combined. Cover and refrigerate at least 1 hour.
Step 3
In a small bowl, combine cranberries, walnuts and orange peel; set aside.
Step 4
On a lightly floured surface, roll dough into a 10-inch square.
Step 5
Combine brown sugar and milk; spread over the dough then sprinkle with the cranberry mixture, leaving about a 1/2-inch edge at both ends of the dough.
Step 6
Roll up tightly, jelly-roll style. Wrap with waxed paper; chill several hours or overnight.
Step 7
Pre-heat oven to 375F. Coat cookie sheet with non-stick cooking spray, or grease with shortening. Cut roll into 1/4-inch slices and place on cookie sheet. Bake for 14-15 minutes, or until edges are light brown.
Step 8
Cool on wire rack.
Tips
No special items needed.
5 Reviews
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