Saturday, 24 November 2012

Baking My Way: Cranberry and Orange Pinwheels

So as you can see my cookies didn't turn out so well. I'm not too sure what happened. The dough seemed fine, I rolled it just the way they said and in transfer to a cookie sheet, to put it in the fridge, it all fell apart. I decided instead of baking it like a blob I'd make it into a sort of cake. I lowered the temperature to 325 and back for around 45 minutes and you know, it turned out really great! I can't say I'm going to give this another go, still so many other recipes to try, but it's pretty great like a cake too, ha ha.

 3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1 egg
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.

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