Saturday, 24 November 2012
Baking My Way: Cranberry and Orange Pinwheels
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon ground allspice
3/4 cup whole berry cranberry sauce
1/4 cup orange marmalade
1 tablespoon cornstarch
In large bowl, beat brown sugar, butter and egg with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in remaining cookie ingredients until well blended, scraping bowl occasionally. Cover dough with plastic wrap; refrigerate 1 hour for easier handling.
Meanwhile, in 1-quart saucepan, mix filling ingredients. Heat to boiling over medium heat, stirring constantly. Cover; refrigerate until thoroughly chilled.
On lightly floured work surface, roll dough with rolling pin into 16x8-inch rectangle. Spoon and spread cooled filling evenly over dough to within 1/2 inch of edges. Starting with one 16-inch side, roll up. Cut roll in half to form 2 (8-inch) rolls. Wrap each roll in plastic wrap; refrigerate at least 2 hours.
Heat oven to 375°F. Generously grease cookie sheets with shortening or cooking spray. With sharp knife, cut dough into 1/2-inch slices; place 2 inches apart on cookie sheets. 5 Bake 9 to 13 minutes or until light golden brown. Immediately remove from cookie sheets.