Cranberry Orange Pinwheels Recipes

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.

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.

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.

Steps:

• In a food processor bowl combine cranberries, pecans and brown sugar. Process until cranberries and nuts are finely chopped. In a mixing bowl, cream butter and sugar until combined. With mixer running add baking powder, salt , egg and orange peel, beat until well incorporated. In 3 batches, add flour and mix until well combined. Divide dough in half, cover with plastic wrap and chill for 1 hour. Roll dough, between pieces of waxed paper into 2-10 inch squares. Spread filling over dough to within 1/2 inch of edges: roll up dough. Moisten edges; pinch to seal. Wrap in plastic wrap. Chill for at least 4 hours. Preheat oven to 375. Cut rolls into 1/4-inch slices. Place slices 2 inches apart on an ungreased cookies sheet. Bake for 8-10 minutes or until edges are firm and bottoms are lightly brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Makes about 60 cookies.

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Gradually beat in flour and mix well. Cover and refrigerate for 1 hour. , In a large saucepan, bring 1/2 cup cranberries, sugar and water to a boil over medium heat. Reduce heat; simmer, uncovered, for 5-6 minutes or until berries pop. Remove from the heat; stir in marmalade and ginger. Set aside., Divide dough in half. On a floured surface, roll each portion into a 16 x12-in. rectangle. Let stand for 20 minutes. With a sharp knife or pastry wheel, cut dough into 4-in. squares. Place 3 in. apart on lightly greased baking sheets., Spoon 1/2 teaspoon of filling into the center of each square. Cut through dough from each corner of square to within 1/2 in. of center. Fold alternating points to each center to form a pinwheel; pinch gently at center to seal. Gently press a whole cranberry in center of each one., Bake at 350° for 12-15 minutes or until lightly browned around edges. Remove to wire racks to cool. Dust with confectioners' sugar.