Cranberry-Orange Pinwheels

Recipe by Charlotte J
READY IN: 33mins
YIELD: 60 cookies




  • For filling, in a food processor bowl combine cranberries, pecans, and brown sugar.
  • Cover; process until cranberries and nuts are finely chopped; set aside.
  • In a large mixing bowl cream butter and sugar.
  • Add baking powder, and salt.
  • Beat until combined, scraping sides of bowl.
  • Beat in eggs and orange peel until combined.
  • Beat in flour.
  • Divide dough in half.
  • Cover and chill dough about 1 hour or until easy to handle.
  • Roll half of the dough between pieces of waxed paper into a 10-inch square.
  • Spread half of 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° oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned.
  • Cool on a cookie sheet for 1 minute.
  • Transfer to wire rack and let cool.