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Cranberry and Orange Pinwheels
Ingredients:
FILLING
1 Tbs. cornstarch
3/4 c. whole berry cranberry sauce
1/4 c. orange marmalade
COOKIES
3/4 c. brown sugar
1/2 c. butter, softened
1 egg
1 3/4 c. flour
1 tsp. baking powder
1 tsp. grated orange peel
1/4 tsp. salt
1/4 tsp. allspice
FILLING
1 Tbs. cornstarch
3/4 c. whole berry cranberry sauce
1/4 c. orange marmalade
COOKIES
3/4 c. brown sugar
1/2 c. butter, softened
1 egg
1 3/4 c. flour
1 tsp. baking powder
1 tsp. grated orange peel
1/4 tsp. salt
1/4 tsp. allspice
Directions:
In small saucepan, combine all filling ingredients. Bring to a boil over medium heat, stirring constantly. Refrigerate until thoroughly chilled.
In large bowl , beat brown sugar, butter and egg until light and fluffy. Stir in remaining ingredients; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
On lightly floured surface, roll dough into 16x8" rectangle. Spoon and spread cooled filling evenly over dough to within 1/2" of edges. Starting with 16" side, roll up jelly-roll fashion; cut in half to form two 8" rolls. Wrap each roll in plastic wrap; refrigerate at least 2 hours.
Using a sharp knife, cut dough into 1/2" slices. Place 2" apart on greased cookie sheets. Bake at 375 for 9 to 13 minutes or until lightly golden brown. Immediately remove from cookie sheets. Cool completely. Makes about 3 dozen cookies.
In small saucepan, combine all filling ingredients. Bring to a boil over medium heat, stirring constantly. Refrigerate until thoroughly chilled.
In large bowl , beat brown sugar, butter and egg until light and fluffy. Stir in remaining ingredients; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
On lightly floured surface, roll dough into 16x8" rectangle. Spoon and spread cooled filling evenly over dough to within 1/2" of edges. Starting with 16" side, roll up jelly-roll fashion; cut in half to form two 8" rolls. Wrap each roll in plastic wrap; refrigerate at least 2 hours.
Using a sharp knife, cut dough into 1/2" slices. Place 2" apart on greased cookie sheets. Bake at 375 for 9 to 13 minutes or until lightly golden brown. Immediately remove from cookie sheets. Cool completely. Makes about 3 dozen cookies.
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