Wednesday, December 12, 2012
Cranberry Orange Pinwheel Cookies (Shortbready)
Without much ado, another great cookie for your holiday baking, a little finicky but well worth it.
FIRST NOTE: these need a minimum of three hours chilling. PLAN AHEAD.
1 Tbl cornstarch
3/4 cup whole berry cranberry sauce
1/4 c. orange marmalade
3/4 c. brown sugar
1/2 cup softened butter or margarine
1-3/4 cups all purpose flour
1 tsp. baking powder
1 tsp grated orange peel
1/4 tsp salt
1/4 tsp allspice
In small saucepan, combine all filling ingredients. Bring to a boil over medium heat. Stirring constantly. Refridgerate until thoroughly chilled. (I made this the night before.)
In large bowl, beat brown sugar, butter and egg until light and fluffy. Stir in remaining ingredients, mix well. Cover with plastic wrap and chill 1 hour for easier handling.
On lightly floured surface, roll dough into a 16" x 8" rectangle. spoon and spread cooled filling evenly over dough, leaving 1/2 inch around edges. Starting with a 16" side, roll up jelly roll fashion, cut in half, making two 8" rolls. Wrap each roll in plastic wrap. Refrigerate at least 2 hours.
(I found this was really important. Even at three hours, the dough was fairly soft.)
Heat oven to 375 degrees. Generously grease cookie sheets. Using a sharp knife, cut dough into 1/2" slices. (This is where they were a bit delicate, a little floppy, I pressed them down slightly with the bottom of a glass to stabilize the dough roll a little). Place two inches apart on greased cookie sheets. bake for 9 to 13 minutes, or until light golden brown. Immediately remove from cookie sheets and cool on racks.