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Cranberry-Orange Pinwheels Recipe

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This recipe for Cranberry-Orange Pinwheels, by , is from Adcox Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Abujbara
Added: Friday, August 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. cranberries
1 c. pecans
1/4 c. packed brown sugar
1 c. butter, softened
1-1/2 c. granulated sugar
1/2 tsp baking powder
1/2 tsp salt
2 eggs
2 tsp finely shredded orange peel
3 c. all-purpose flour

Directions:
Directions:
For the filling, in a blender container or food processor bowl combine cranberries, pecans, and brown sugar. Cover; blend or process until cranberries and nuts are medium-finely chopped; set aside.

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and orange peel until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining 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 the filling over dough square to within 1/2 inch of edges; roll up dough jelly-roll fashion. 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 375F oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack to cool completely.

Number Of Servings:
Number Of Servings:
About 60 cookies

 

 

 

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