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Cranberry-Orange Pinwheels

(2)
  0 reviews
  • 60 min prep time
  • 4 hr 0 min total time
  • 11 ingredients
  • 36 servings
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Cranberry and orange filling provides a simple addition to these wonderful pinwheel shaped cookies - a perfect baked dessert.

Ingredients

Cookies

3/4
cup packed brown sugar
1/2
cup butter or margarine, softened
1
egg
1 3/4
cups all-purpose flour
1
teaspoon baking powder
1
teaspoon grated orange peel
1/4
teaspoon salt
1/4
teaspoon ground allspice

Filling

3/4
cup whole berry cranberry sauce
1/4
cup orange marmalade
1
tablespoon cornstarch

Steps

  • 1 In large bowl, beat brown sugar, butter and egg with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in remaining cookie ingredients until well blended, scraping bowl occasionally. Cover dough with plastic wrap; refrigerate 1 hour for easier handling.
  • 2 Meanwhile, in 1-quart saucepan, mix filling ingredients. Heat to boiling over medium heat, stirring constantly. Cover; refrigerate until thoroughly chilled.
  • 3 On lightly floured work surface, roll dough with rolling pin into 16x8-inch rectangle. Spoon and spread cooled filling evenly over dough to within 1/2 inch of edges. Starting with one 16-inch side, roll up. Cut roll in half to form 2 (8-inch) rolls. Wrap each roll in plastic wrap; refrigerate at least 2 hours.
  • 4 Heat oven to 375°F. Generously grease cookie sheets with shortening or cooking spray. With sharp knife, cut dough into 1/2-inch slices; place 2 inches apart on cookie sheets.
  • 5 Bake 9 to 13 minutes or until light golden brown. Immediately remove from cookie sheets.
  • 1 In large bowl, beat brown sugar, butter and egg with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in remaining cookie ingredients until well blended, scraping bowl occasionally. Cover dough with plastic wrap; refrigerate 1 hour for easier handling.
  • 2 Meanwhile, in 1-quart saucepan, mix filling ingredients. Heat to boiling over medium heat, stirring constantly. Cover; refrigerate until thoroughly chilled.
  • 3 On lightly floured work surface, roll dough with rolling pin into 16x8-inch rectangle. Spoon and spread cooled filling evenly over dough to within 1/2 inch of edges. Starting with one 16-inch side, roll up. Cut roll in half to form 2 (8-inch) rolls. Wrap each roll in plastic wrap; refrigerate at least 2 hours.
  • 4 Heat oven to 375°F. Generously grease cookie sheets with shortening or cooking spray. With sharp knife, cut dough into 1/2-inch slices; place 2 inches apart on cookie sheets.
  • 5 Bake 9 to 13 minutes or until light golden brown. Immediately remove from cookie sheets.

Expert Tips

You can make the dough for these scrumptious cookies ahead of time. Refrigerate the roll of dough for a few days. When you're ready to bake the cookies, just slice and bake.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
80
Calories from Fat
25
% Daily Value
Total Fat
3g
4%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
0%
Cholesterol
15mg
4%
Sodium
55mg
2%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
8g
8%
Protein
0g
0%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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