Cranberry Rollers

Prep Time
Cook Time
Ready In

Recipe: #39840

November 28, 2022

"Pinwheel cookies with a cranberry filling"

Original is 48 servings


  • Serving Size: 1 (22.2 g)
  • Calories 43.1
  • Total Fat - 0.7 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 4.3 mg
  • Sodium - 2362.6 mg
  • Total Carbohydrate - 8.6 g
  • Dietary Fiber - 0.9 g
  • Sugars - 4.4 g
  • Protein - 1 g
  • Calcium - 7.1 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Combine 1/4 cup sugar, the cranberries, and orange zest and cook over medium heat, stirring once or twice. Reduce heat and continue cooking for about 10-12 minutes, until the berries have popped open and the juice is cooked away. Stir in the chopped almonds. Set aside to cool.

Step 2

Meanwhile, start the cookie dough. In a bowl, combine the flour, cardamom, mace, and the pinch of salt.

Step 3

Beat the butter, the remaining 3/4 cup sugar, egg and vanilla until light and fluffy. Add the flour and spices. Mix well.

Step 4

Divide the dough in half. Roll out one half into a 7x12 inch rectangle on waxed paper or parchment. Spread half the cranberry mixture over the dough. Using the paper and not your fingers, roll up like a jelly roll along the long side. Repeat with the other half of the dough. Wrap and chill for 30 minutes in the freezer or several hours in the refrigerator.

Step 5

Preheat oven to 400F. Grease two large cookie sheets.

Step 6

Unwrap one roll at a time and cut into 1/4 inch slices with a sharp knife. Place about an inch apart on the prepared cookie sheets. Bake 12 minutes or until the edges are beginning to brown. Remove from oven and cool on racks.


No special items needed.

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