Enjoy these festive looking and delicious cranberry-orange pinwheel cookies, filled with swirled cranberry, orange and pecans.
Every time Christmas rolls around, I prepare lots of our family’s “traditional” must-have cookies and goodies. I also try a new recipe or two each year. This year I tried a new recipe I found (on Pinterest!) for Cranberry-Orange Pinwheel Cookies.
I think they’re so festive looking! And here’s the good news… they are delicious! A big shout out goes to Rachel at bakedbyrachel.com for the recipe for this yummy batch of Christmas cookies!
The cookies not only look good… they smell good, too. They have a light citrus aroma from the orange zest; and the filling in the middle is made from chopped cranberries, brown sugar and pecans, for extra flavor.
These are wonderful little holiday cookies! I gave away lots of them on plates of Christmas goodies given to our neighbors and friends this year. Sure hope you will give them a try!
How To Make Cranberry-Orange Pinwheel Cookies
Begin by chopping up the cranberries, pecans and brown sugar. This is very easy to do in a food processor or blender.
The next thing to do is mix up the dough. The dough for these cranberry-orange pinwheel cookies sure smells good, because of the fresh orange zest!
The dough is rolled out, and then the cranberry/pecan mixture is added to the top. That yummy cranberry brown sugar and pecan filling is then spread over it, “almost” to the edges.
The dough for the cranberry orange pinwheel cookies is carefully rolled up into a log shape. This cookie dough log is then tightly covered, and refrigerated overnight.
After refrigerating overnight, the dough for the cranberry-orange pinwheel cookies is sliced into 1/4″ slices. See how pretty they look in the photo below?
The festive looking pinwheel cookies are then baked on a parchment paper lined baking sheet.
Voila! Here are the cranberry-orange pinwheel cookies, right after they were taken out of the oven. The cookies need to cool on the baking sheet for a minute before removing (this helps them firm up a bit).
You will need to transfer the cookies to a a wire rack to finish cooling, and then they are ready to eat!
I hope you will consider making these cranberry-orange pinwheel cookies. The cranberry and orange filling tastes amazingly fresh and wonderful! They are always a big hit!
Looking For More COOKIE Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite cookie recipes you might enjoy include:
- Chocolate Crinkle Cookies
- Flourless, 3 Ingredient, Peanut Butter Cookies
- Oatmeal Raisin Cookies
- Butter Pecan Crisps
Interested In More Recipes?
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Original Recipe Source: http://www.bakedbyrachel.com/a-tradition-cranberry-orange-pinwheels/
- 1 cup cranberries (fresh or frozen)
- 1 cup pecans
- 1/4 cup brown sugar (light or dark)
- 1 cup butter (2 cubes), softened
- 1 1/2 cups granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 2 teaspoons grated orange zest
- 3 cups all-purpose flour
Place cranberries, pecans and brown sugar in a food processor (or high-powered blender/chopper). Process until ingredients become small pieces. Set aside.
In a large mixing bowl (or stand mixer), cream the butter and granulated sugar together until well combined. Add baking powder, salt, eggs, and orange zest. Beat on low/medium for one minute. Add flour (by spoonfuls) to the mixture, while mixing on medium speed, until all ingredients have been thoroughly combined. Once combined, cover bowl and refrigerate dough for 1 hour.
Divide chilled dough in half. Place one half in between sheets of wax or parchment paper. Roll dough out into a rectangle, approximately 1/4 inch thick. Remove the top layer of paper. Spread half of the cranberry-pecan mixture evenly over the top of the dough to within 1/2 inch of all edges. Roll up dough (begin with the SHORT side of dough). Guide the dough with your hands and use the wax or parchment paper to pull the dough up as you form a "log-shaped" roll. Pinch dough to seal ends. Repeat with other half of dough. Transfer each "dough log" onto a clean sheet of wax or parchment paper. Seal dough in paper. Tape shut. Refrigerate overnight. (Dough must be thoroughly chilled to cut clean, nice even slices).
When ready to bake cookies, preheat oven to 375 degrees. Using a very sharp knife, cut cookie dough into 1/4 inch slices. Place slices 1-2 inches apart on a parchment paper lined baking sheet. Bake cookies for 8-10 minutes, or just until bottoms of the cookies begin to turn golden brown. Remove from oven. Let cookies "rest" a few minutes before removing from baking sheet. Let cookies cool completely on wire racks. Enjoy!
Don't be scared away from making these due to the long refrigeration time. I made the dough up the day before I wanted to bake them. Then I baked them up the next day... no trouble!
Here’s one more to pin on your Pinterest boards!