Cranberry Orange PinwheelsThe fresh cranberries give these cookies a refreshingly tangy taste and bright color. They have…
Cranberry Orange Pinwheels
1 cup butter, softened 1-1/2 cups sugar 2 large eggs 2 teaspoons grated orange zest 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup fresh or frozen cranberries, thawed 1 cup chopped pecans 1/4 cup packed brown sugar
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in orange zest.
Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Divide dough in half.
Cover and refrigerate for 1 hour or until easy to handle.
Meanwhile, in a food processor, combine the cranberries, pecans and brown sugar.
Cover and process until finely chopped; set aside.
Roll out one portion of dough between two sheets of waxed paper to a 10-in.
Remove top sheet; spread dough with half of the cranberry mixture to within 1/2 in.
Roll up tightly jelly-roll style.
Wrap in plastic.
Repeat with remaining dough and cranberry mixture.
Refrigerate for 4 hours or overnight.
Unwrap rolls and cut into 1/4-in.
Place 2 in.
apart on ungreased baking sheets.
Bake at 375° for 8-10 minutes or until edges are lightly browned.
Remove to wire racks.
Store in an airtight container.
Nutrition Facts 1 each:
- 67 calories, 4g fat (2g saturated fat), 11mg cholesterol, 36mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 1g protein.
Diabetic exchanges; 1 fat, 1/2 starch.