Cranberry Pinwheel Cookies

based on cookies from Better Homes and Gardens' New Cook Book


  • 1c frozen cranberries
  • 1c pecan halves
  • 2T brown sugar

  • 1c buttery sticks, softened
  • 1 and 1/4c sugar
  • 1/2t baking powder
  • 1/2t salt
  • 2 eggs (or replacer)
  • zest of one large navel orange
  • 2 to 3t of orange juice
  • 3c flour


  1. Cream butter and sugar until smooth.
  2. Add in baking powder, salt, eggs, and orange zest and mix until smooth and fluffy.
  3. Add flour and mix until dough is formed. If crumbly, add some juice a few drops at a time, but don't make the dough too wet.
  4. Forum two balls of dough, cover, and refrigerate for half an hour (or until dough is easy to handle).
  5. Meanwhile, combine cranberries, pecans, and brown sugar in food processor and blend until very finely chopped. Set aside.
  6. Roll out each ball of dough, between two pieces of wax paper, into a large rectangle. Dough should be a few mm thick.
  7. Spread filling onto the dough, leaving a cm on all sides.
  8. Starting from a long side, use the bottom layer of wax paper to roll dough into a log, while maintaining a tight and neat shape.
  9. Cover each log and refrigerate for at least 4 hours.
  10. Preheat oven to 375.
  11. Cut logs into 1cm slices. Space far apart on cookie sheets - they will expand.
  12. Bake for 8-10 minutes, or until bottoms are golden.