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Cranberry-Honey Spice Pinwheel Cookies

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  1 Hour 30 Minutes
Total Time:  6 Hours
  90 cookies
These cookies boast a bright, zesty filling and spicy aroma. They make a large batch and are extremely convenient, since you can make the logs of cookie dough ahead, then pull them out of the freezer and slice and bake as many cookies as you need.

Make Ahead Tip: Cover and refrigerate filling (Step 1) for up to 2 days. Tightly wrap pinwheel logs (Step 4) and freeze for up to 2 months. Do not defrost before slicing. Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.
RECIPE INGREDIENTS
For Filling:
1 1/2 cups  sweetened dried cranberries
1 cup  cranberries, fresh or frozen, thawed
1/2 cup  honey
2 teaspoons  freshly grated orange zest
1/2 teaspoon  ground cinnamon
1/4 teaspoon  ground cardamom or allspice
For Dough:
2 1/3 cups  all-purpose flour
1 cup  whole-wheat flour
1 1/4 teaspoons  baking powder
Scant 1/2  teaspoon salt
1/4 teaspoon  baking soda
1/2 teaspoon  ground cinnamon
1/4 teaspoon  ground cardamom or allspice
1/3 cup  canola oil
3 1/2 tablespoons  butter, melted and cooled
1 cup  sugar
1/3 cup  honey
2   large eggs
3 tablespoons  low-fat milk, plus more as needed
2 1/2 teaspoons  freshly grated orange zest
2 teaspoons  vanilla extract
1/2 teaspoon  almond extract

Kitchen note: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as cranberries, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.
Cranberry-Honey Spice Pinwheel Cookies Recipe at Cooking.com
DIRECTIONS
To prepare filling: Combine dried and fresh cranberries, honey, orange zest, cinnamon and cardamom (or allspice) in a medium nonreactive saucepan (see Note) over medium heat. Bring the mixture to a gentle boil and cook, stirring, until the fresh cranberries burst and soften, 4 to 5 minutes. Let cool slightly. Transfer to a food processor and puree. If the mixture seems dry, stir in up to 2 teaspoons water. Transfer the mixture to a nonreactive container and refrigerate while preparing the dough.


To prepare dough: Whisk all-purpose flour, whole-wheat flour, baking powder, salt, baking soda, cinnamon and cardamom (or allspice) in a large bowl. In another large bowl, combine oil, butter, sugar, honey, eggs, milk, orange zest, vanilla and almond extracts. Beat the wet ingredients with an electric mixer first on low speed, then on medium speed, until well combined. Add half the dry ingredients and beat on low speed until just incorporated. Stir in the remaining dry ingredients with a wooden spoon until evenly incorporated. If the mixture is too dry to hold together, stir in up to 1 tablespoon more milk. Cover and refrigerate the dough for 30 to 45 minutes to reduce its stickiness.


Turn the dough out onto a work surface and divide in half. Shape each half into a 6-inch-long log. Working with one log at a time, center it on a 16-inch-long sheet of baking parchment or wax paper. Cover with a second sheet. Press and then roll into a 12-by-15-inch rectangle of even thickness, inverting the dough occasionally to roll out any wrinkles and patching it to make the sides as even as possible. Transfer the dough, in the paper, to a baking sheet. Repeat with the remaining log of dough and transfer to the baking sheet. Place the baking sheet in the freezer until the dough is slightly firm, about 15 minutes.


To prepare pinwheel rolls: Place one sheet of dough on a work surface. Peel off the top sheet of paper. Spread half the reserved filling evenly over the dough (it will be a thin layer). Working from a 15-inch-long side, tightly roll up the dough jelly-roll style, leaving the bottom sheet of paper behind. While rolling, slightly stretch out the center to yield an evenly thick roll. Wrap the roll in a clean sheet of wax paper, twisting the ends to prevent unrolling (see Tip). Place on a baking sheet. Repeat with the second piece of dough and place on the baking sheet. Freeze until firm, at least 3 to 4 hours.


To bake cookies: Position racks in the upper third and center of the oven; preheat to 350°F. Line 2 large baking sheets with parchment paper. Working with one pinwheel roll at a time, trim the uneven ends. Cut the roll crosswise into 1/4-inch-thick slices using a large serrated knife; periodically turning the roll to maintain a relatively round cookie shape. Place the cookies on the prepared baking sheets, spacing them about 1/2 inch apart. Bake the cookies until puffed and barely golden brown, 12 to 16 minutes, switching the pans back to front and top to middle halfway through baking. Immediately transfer the cookies to wire racks to cool completely. Cut and bake the remaining pinwheel roll.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Spice Cookies
 Cranberry Desserts
Nutrition Facts per Serving
Yield:   90 cookies
Calories: 54
Fat. Total: 1g
Protein: 1g
Carbohydrates, Total: 10g
Sodium: 24mg
% Cal. from Fat: 17%
Cholesterol: 6mg
Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: Rhonda Reviewed: 12/05/2011
Fairly difficult, time consuming, but very good
Was looking for a new cookie for the annual cookie exchange, and the title of this one immediately had me hooked. The dough is VERY soft and sticky, you simply must use parchment paper. And keep it cold! Wasn't spicy enough. I used 3 evenings to get this done as I wanted them to be freshly baked for the Saturday AM exchange. Not sure I will choose this again. It was worth the try though, they are pretty.
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