Directions: |
Directions: In a food processor, add cranberries, pecans and brown sugar. Blend well until only small pieces remain. Set aside or cover and chill until needed.
In a large bowl or stand mixer, cream butter and sugar. Add baking powder, salt, eggs, and orange zest. Beat only low/medium for roughly 1 minute. Contents may be lumpy. Add flour by the spoonful mixing on medium speed until ingredients have been mixed well. Cover and chill for at least 1 hour.
Divide dough in half. Place one half between 2 sheets of was paper. Roll into a large rectangle roughly 1/4-inch thick. Remove top layer of wax paper. Evenly spread-out half of the cranberry filling over dough to 1/2" from all sides
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Begin rolling from one of the short ends. Dough may stick at first. Gently guide dough by pulling up on wax paper. Pinch to seal ends. Transfer rolled dough log to a clean sheet of waxed paper. Roll and tape shut. Place between 2 large drinking glasses. This will help prevent flat bottom logs.
Chill at least 24 hours. After several hours, gently roll log to check for any flat spots.
When ready to bake. Preheat oven to 375. Slice1/4-inch thick slices. Space 1-2" apart on a baking sheet prepared with parchment paper or a silpat. Bake for 8-10 minutes or until bottoms are just turning golden. Let cookies rest on tray for 1-2 minutes before transferring to a wire rack to cool.
Store in a covered container for up to 1 week. Remaining dough may be frozen. Label well with any instructions such as type of dough, baking temp, time, ect.
Variation
⦁ 2/3C - Finely Chopped Apricots (dried)
⦁ 2/3C - Water
⦁ 1/3C - Brown Sugar, packed
⦁ 1C - Almonds
In small sauce pan, combine apricots, water, and brown sugar. Bring to a boil-reduce heat and simmer, covered for 15 minutes or until water is absorbed and apricots are tender. Cool and smash apricots as well as you can. Sir in almonds, cover and chill.
Follow original recipe for mixing and baking instructions for cookies. |
This recipe for Cranberry-Orange Pinwheel Cookies is from