ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."

Tuesday, December 2, 2008

VGP #2 Cranberry-Orange Pinwheels


These lovely chill-and-slice cookies are slightly time intensive, with the double chill, so just plan ahead. They are worth it, though. The bright, tart cranberry is perfectly complimented by the sweet orange butter cookie. Totally festive, too.

Got this one from Better Homes and Gardens 100 Best Cookies magazine, which also included this helpful hint regarding slice-and-bake cookies like these: "To prevent rolled dough from becoming lopsided, cut in half if longer than 8 inches. Wrap rolls in plastic wrap and twist ends to seal. Place wrapped rolls in tall drinking glasses. Lay the glasses on their sides while chilling in the fridge. When you slice, use a sharp, thin-bladed knife in a sawing motion and rotate the dough roll frequently to avoid flattening one side." I tried it, it works.

1 cup cranberries
1 cup pecans
1/4 cup packed brown sugar
1 cup butter, softened
1 1/2 cups granulated sugar
1/2 tsp baking powder
1/2 tsp salt
2 eggs
2 tsp finely shredded orange peel
3 cups all purpose flour

1. For filling, in a blender or food processor combine cranberries, pecans and brown sugar. Cover and blend or process until cranberries and nuts are finely chopped; set aside.

2. In a large mixing bowl beat butter 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. Add flour and mix in. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.

3. Roll half of dough between pieces of 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 plastic wrap. Chill 4 to 24 hours. Repeat with remaining dough and filling.

4. Preheat oven to 375. Cut rolls into 1/4-inch slices; place 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are firm and bottoms are light brown. Cool on cookie sheet for 1 minute. Transfer to wire rack; cool. Makes about 60.

3 comments:

Therese said...

don't do this to me! i'm getting so fat! xo

Disco Mom said...

Pace yourselves on the complaints...we've got all month :)
xoxo

kat said...

those look great! i've been looking for/thinking about new chocolates to try, when really what i need are some new cookie recipes! much less time intensive! thanks once again for doing the research for me.

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