CRANBERRY ORANGE PINWHEELS
The fresh cranberries give these cookies a refreshingly tangy taste and bright color. They have a great soft texture.-Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 80 cookies.
Number Of Ingredients 10
Steps:
- 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. square. Remove top sheet; spread dough with half of the cranberry mixture to within 1/2 in. of edges. 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. slices. 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 : Calories 67 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 36mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY-ORANGE PINWHEELS
May take a little longer to make but your family and friends are worth it. Chill dough at least 4 hours.
Provided by Charlotte J
Categories Dessert
Time 33m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- 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.
SIMPLE & DELICIOUS CRANBERRY CREAM CHEESE PINWHEELS
These are super easy to make for a dinner party or as a dinner appetizer. I always make them for the Christmas holiday season and use spinach tortilla rollups.
Provided by Canadian in Minneso
Categories Lunch/Snacks
Time 15m
Yield 40 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream cheese and garlic salt together until well blended. Spread evenly on tops of tortillas.
- In small bowl, stir together cranberries and onions. Sprinkle evenly over cream cheese spread. Lightly press cranberry/onion mix into cream cheese.
- Roll up tortilla. Trim off ends. And cut each tortilla into 10 even pieces using a serated knife, like you would slice bread.
CHERRY CRANBERRY PINWHEELS
"With the combination of cranberries, cherries, orange zest and cinnamon, these festive cookies are as fragrant as they are flavorful," promises Deb Perry from Bluffton, Indiana.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4-1/2 dozen.
Number Of Ingredients 16
Steps:
- For filling, combine the first 4 ingredients in a small saucepan. Cook and stir over medium heat for 8 minutes or until liquid is absorbed and cranberries are softened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Transfer to a bowl; cover and refrigerate until chilled., For dough, in a large bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in the egg whites, oil, milk, vanilla and orange zest. Combine the flour, baking powder, cinnamon and baking soda; gradually add to sugar mixture and mix well. , Divide dough in half. On a floured surface, roll 1 portion of dough into a 14x9-in. rectangle. Spread with half of the filling. Roll up jelly-roll style, starting with a long side. Repeat with remaining dough and filling. Wrap each roll in waxed paper; refrigerate for at least 4 hours., Unwrap dough; cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned (do not overbake). Remove to wire racks to cool.
Nutrition Facts : Calories 83 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 21mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CRANBERRY-TURKEY PINWHEELS
These quick-and-easy turkey pinwheels are a great way to use up leftover cranberry sauce from Thanksgiving, or you can use store-bought cranberry sauce.
Provided by SunnyDaysNora
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 32
Number Of Ingredients 6
Steps:
- Combine cream cheese and cranberry sauce in a bowl. Spread 1/4 of the mixture across the surface of each tortilla, spreading all the way to the edges. Top each evenly with 1/4 of the sliced turkey, chopped Swiss cheese, and sliced apples.
- Roll tortillas up tightly and wrap in plastic wrap. Refrigerate rolled tortillas for at least 1 hour. Slice each chilled tortilla roll into 8 pieces before serving.
Nutrition Facts : Calories 70.5 calories, Carbohydrate 7 g, Cholesterol 11.5 mg, Fat 3.1 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 1.7 g, Sodium 199.1 mg, Sugar 1.5 g
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CRANBERRY-ORANGE PINWHEELS | BETTER HOMES & GARDENS
From bhg.com
5/5 (30)Total Time 5 hrs 33 minsServings 60Calories 89 per serving
- For filling, in a blender container or food processor bowl combine cranberries, pecans, and brown sugar. Cover and blend or process until cranberries and nuts are finely chopped; set filling aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated 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 parchment or 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. Moisten edges; pinch to seal. Wrap in parchment 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° degree F 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 and let cool. Makes about 60 cookies
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