Cranberry Ginger and Orange Pinwheels

First off, the seasonal look of these cookies doesn’t have to dictate when you make them. Yes, the signature swirl makes them look like a prop from a Christmas movie. They’re certainly a unique addition to any holiday cookie platter. But we promise they’re delicious any time of the year! These pinwheels can serve as the perfect ending to a homemade brunch and taste great with a cup of tea.

The swirl filling is a mix of finely chopped cranberries and pecans combined with brown sugar. It’s the perfect trio of tart, crunchy, and sweet. The swirl is also a nice contrast to the orange zest and Clarksburg Cranberry Ginger Hard Cider used throughout the rest of the cookie.

While it might seem intimidating to make filled cookies, this recipe is easy to follow. The key is to let the fridge do its work to help you! After making the filling and dough according to directions, make sure to cover and chill the dough in the fridge for about an hour. You’ll still need to use flour to prevent sticking, but chilling the dough will make it much easier to roll out.

After you roll out the dough, spread on the filling and roll it up—make sure it goes back into the fridge for 4 to 24 hours. This will make for more uniform slices and keep your swirl defined. If the dough starts to soften while you’re cutting it, chill it in the freezer for a few minutes.

After you’ve baked the cookies, let them cool on a wire rack to set the swirls completely.
Prep time: 25 minutes
Total time: 5 hours and 30 minutes
Yield: 60 cookies
1 c. cranberries
1 c. pecans
¼ c. packed brown sugar
1 c. butter, softened
1 ½ c. granulated sugar
½ tsp. baking powder
½ tsp. salt
2 eggs
2 tsp. finely shredded orange peel
¼ c. Clarksburg Cranberry Ginger Hard Cider
1 tsp. cream of tartar
3 c. all-purpose flour
Step 1
Use a blender or food processor to combine cranberries, pecans, and brown sugar. Blend until cranberries and pecans are finely chopped and set aside.

Step 2
In a large mixing bowl, beat butter with an electric mixer on medium-to-high speed for 30 seconds.

Step 3
Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally.

Step 4
Beat in eggs, orange peel, cider, and cream of tartar until combined.

Step 5
Add in the flour one cup at a time. Use the mixer as much as you can, stirring in any remaining flour.

Step 6
Divide the dough in half. Cover and chill for about 1 hour or until it’s easy to handle.

Step 7
Roll half of the dough between pieces of parchment or waxed paper into a 10-inch square. Don’t forget to flour the surface as needed.

Step 8
Spread half of the filling over dough square to within a half inch of edges.

Step 9
Roll up dough, moisten edges, and pinch to seal. Wrap in parchment paper or plastic wrap. Repeat with remaining dough and filling. Chill for 4 to 24 hours.

Step 10
Cut rolls into quarter-inch slices. If the dough starts to soften, chill in the freezer for a few minutes. This will ensure a more defined swirl in the cookie.

Step 11
Place cookie slices about 2 inches apart on an ungreased cookie sheet. Bake in a 375° F oven for 8 to 10 minutes, or until edges are firm and bottoms are lightly browned.

Step 12
Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool.

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