Cranberry Pinwheels
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| 1 ½ | cups |
cranberries
ground |
|
| 1 | cup |
sugar
granulated |
|
| 1 | cup |
walnuts
ground |
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
orange zest
grated |
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅔ | cup |
brown sugar
|
*
|
| 1 ½ | cups |
all-purpose flour
|
|
| ¼ | cup |
milk
|
|
| ¼ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 355 | ml |
cranberries
ground |
|
| 237 | ml |
sugar
granulated |
|
| 237 | ml |
walnuts
ground |
|
| 1 | each |
eggs
|
|
| 5 | ml |
orange zest
grated |
|
| 5 | ml |
vanilla extract
|
|
| 158 | ml |
brown sugar
|
*
|
| 355 | ml |
all-purpose flour
|
|
| 59 | ml |
milk
|
|
| 1.3 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
Directions
In a large bowl, cream butter, sugar, egg and vanilla until light and fluffy.
In a medium bowl, combine flour, baking powder and salt.
Gradually add to creamed mixture until well combined.
Gather dough into a ball, cover with plastic and refrigerate for two hours.
In a small bowl, combine the brown sugar and milk.
Roll out the refrigerated dough on a lightly floured pastry board, creating a large rectangle.
Spread the brown sugar mixture over the dough Sprinkle with with the ground cranberries, walnuts and orange peel, leaving a ¼ inch border on each of the narrow ends.
Beginning at one of the narrow ends, roll the dough into a tight jelly roll.
Wrap the roll with wax paper, seam side down, and freeze overnight.
Preheat the oven to 375℉ (190℃).
Grease 2 cookie sheets. Cut the frozen roll, seam side down, into ¼ inch slices and place on greased cookie sheets, 3 inches apart.
Bake for 12 to 15 minutes or until the edges are lightly browned.
Remove from pan and cool on a wire rack.
