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Cranberry Pinwheel Cookie Recipe

Cranberry Pinwheel Cookies Recipe lizbushong.com

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Easy quick recipe with festive touch. Fresh cranberries and ground pecans or walnuts with orange zest is processed and filled inside a butter cookie refrigerated dough. Rolled into a log, sliced and baked makes a beautiful cookie for gift giving.

Ingredients

Units Scale

1/2 cup butter, softened, no substitutes
3/4 cup sugar
1 large egg
1 teaspoon vanilla
1 1/2 cups all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup finely chopped fresh cranberries
1/2 cup ground walnuts or pecans
1 tablespoon grated orange rind- optional

Instructions

  1. Cream butter and sugar at medium speed with mixer until light and fluffy.
  2. Add egg and vanilla.
  3. Gradually add flour, baking powder and salt.
  4. Cover dough and chill for 1 hour.
  5. Filling:
    Process cranberries in food processor to finely chop, remove to medium bowl.
    Process nuts to ground, add to cranberries and grated orange rind to medium bowl-set aside
  6. Roll Log
    Turn dough on floured surface, roll into a 10″ square
    Spread cranberry-nut mixture leaving a 1/2 ” border on 2 opposite sides
    Roll up dough like a jelly roll, cover and freeze 8 hours or until needed
  7. Baking Cookies
    Cut roll into 1/4″ thick slices. Place slices on parchment lined or lightly greased baking sheet.
    Bake on top rack in oven at 375 for 14-15 minutes.

Notes

Freeze up to 2 months.  Be sure to wrap in parchment or wax paper, then foil when freezing.

Tip:  The finer the cranberries the easier it will be to slice the cookies especially if slightly frozen.

Tip:  Best results, allow cookies to thaw slightly before cutting and baking.

This recipe was inspired by Cranberry Walnut Swirls-Southern Living Patty Van
2004. I purchase several bags of cranberries during Thanksgiving season to freeze so I can bake these cookies anytime of the year. These make a pretty Cookie for the cookie tray or gift to give.