Cranberry Pinwheel Cookies Recipes

Steps:

• In a small bowl, combine the cream cheese, feta cheese and onions. Stir in cranberries. Spread about 1/2 cup mixture over each tortilla and roll up tightly. Wrap with plastic wrap and refrigerate for at least 1 hour. Cut each roll-up into 10 slices.

Steps:

• For filling, combine the first 4 ingredients in a small saucepan. Cook and stir over medium heat for 8 minutes or until liquid is absorbed and cranberries are softened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Transfer to a bowl; cover and refrigerate until chilled., For dough, in a large bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in the egg whites, oil, milk, vanilla and orange zest. Combine the flour, baking powder, cinnamon and baking soda; gradually add to sugar mixture and mix well. , Divide dough in half. On a floured surface, roll 1 portion of dough into a 14x9-in. rectangle. Spread with half of the filling. Roll up jelly-roll style, starting with a long side. Repeat with remaining dough and filling. Wrap each roll in waxed paper; refrigerate for at least 4 hours., Unwrap dough; cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned (do not overbake). Remove to wire racks to cool.

Steps:

• Make filling: Combine cranberries, cherry preserves and cinnamon with water in a medium saucepan. Simmer, stirring frequently, for 5-8 minutes, or until mixture softens and most of the liquid is absorbed. If it seems too dry, stir in 1 tablespoon water. Transfer to a food processor and process until smooth. Refrigerate until cool. (Filling may be stored up to 48 hours. Bring to room temperature and stir well before using.).
• Make dough:.
• Beat together butter and sugar with an electric mixer until light and fluffy, then beat in eggs, orange zest and vanilla. Sift flour, baking powder and salt into egg mixture and beat until combined well. Chill one hour.
• Assemble rolls:.
• Divide dough in half and roll out each piece between sheets of wax paper into a roughly 8 x 12 inch rectangle. Remove top sheet of wax paper (if it sticks too much, refrigerate dough for a few minutes to firm it up).
• Divide filling between rectangles, spreading it very thin in an even layer (you may have a little excess filling). Tightly roll up each rectangle jelly-roll fashion, beginning with a long side and using the wax paper as an aid, to form a 12 inch long log. Wrap rolls in wax paper and smooth out the logs by running your hands over them to make them as evenly sized as possible. Be gentle but firm. Wrap in foil and chill until firm, about 2 hours.
• Preheat oven to 350°F.
• Working with one roll at a time, keeping remaining roll chilled, cut rolls crosswise into 1/8 - 1/4 inch slices. Arrange slices 1 inch apart on ungreased cookie sheets, shaping the slices into neater rounds if necessary. Bake in the middle of the oven until pale golden and set, 8-12 minutes. Let stand on cookie sheet for about a minute to set. Transfer warm cookies to racks to cool.
• Passive cooking time includes chilling and baking the entire batch.

Steps:

• Combine cream cheese and cranberry sauce in a bowl. Spread 1/4 of the mixture across the surface of each tortilla, spreading all the way to the edges. Top each evenly with 1/4 of the sliced turkey, chopped Swiss cheese, and sliced apples.
• Roll tortillas up tightly and wrap in plastic wrap. Refrigerate rolled tortillas for at least 1 hour. Slice each chilled tortilla roll into 8 pieces before serving.

Steps:

• To prepare filling: Combine dried and fresh cranberries, honey, orange zest, cinnamon and cardamom (or allspice) in a medium nonreactive saucepan 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 non-reactive container and refrigerate while preparing the dough.
• To prepare dough: Whisk all-purpose flour, baking powder, salt, baking soda, cinnamon and cardamom (or all spice) in a large bowl. In another large bowl, 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 tilling 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. 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 cross wise into 1/4_inch_thick slices using a large ser rated knife; periodically turning the roll to maintain a relatively round cookie shape. Place the cookies on the prepared baking sheets, spacing them ½ 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 the baking. Transfer the cookies to wire racks immediately to cool completely. Cut and bake the remaining pinwheel roll.
• AHEAD: 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 I month.
• 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.