Cranberry Pinwheel Cookies
From auntiegails 16 years ago
- 15 minutes to make
- Serves 12
This is my own take on old fashoned raisin filled cookies. These are more tangy, and less labor intensive! Tangy but sweet cranberries rolled in a not too sweet sugar cookie dough. GREAT at holiday parties. Great just for a change. Read more If you like jam on biscuts, you will love this flavor! See less
Ingredients
- cookie shopping list
- 1 cup sugar shopping list
- 1 egg shopping list
- 1/2 cup plus 1 T. Shortning shopping list
- 1 tsp vanilla shopping list
- 3 cups flour shopping list
- 2 tsp cream of tarter shopping list
- 1 tsp baking soda shopping list
- 1/2 tsp salt shopping list
- 1/2 cup milk shopping list
- Filling shopping list
- 1 cup whole cranberry sauce (homemade is best if in season) shopping list
- 1/2 cups dried cranberries shopping list
- 1 Tsp. flour shopping list
- 1/2 cup sugar shopping list
- 1/2 water shopping list
- 1/3 cup finely chopped walnuts (optional) shopping list
How to make it
- In mixer, cream together sugar, egg, shortning and vanilla until fluffy
- Sift together 2 1/2 cups of flour, salt, cream of tarter and baking soda.
- Add alternately the flour mixture and the milk to the creamed mixture.
- Add the last 1/2 cup of flour gradually.
- Dough should be soft.
- Chill for atleast 45 min to one hour.
- While that is in the fridge, make the filling as instructed above.
- NOTE ** I originally made them with raisins, so if you are a rasin fan, go for it!
- Mix together in a small cooking pot, and cook on med heat, until it gets thick. Set aside and let cool compleatly.
- Once dough is chilled, roll on floured board until about 1/8th thick.
- Roll in an even rectangle.
- Spread the cooled cranberry mixture over the cookie dough.
- Make sure you get it to the ends.
- If you are adding walnuts, sprinkle evenly on cranberry mixture.
- Roll up gently like you would do a cinnamon roll.
- Slice about 1 inch thick and place on lightly greased cookie sheet.
- (spray cooking oil works great)
- Place about 2 inches apart.
- Bake for about 15 to 20 min. in a 350 F. oven.
- Make sure they are done in the middle.
- Cool on the baking sheet, get a big glass of milk, and enjoy!
- Store in an air tight container. They freeze great in freezer bags for a few weeks.
People Who Like This Dish 4
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The Rating
Reviewed by 1 people-
This is my kind of cookie I love the filling and those photo look great.
Five forks and a smile :)
Michael
trigger
in loved it
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