Serves: 5
Total Calories: 549
Dough:
Mix together the flour, baking powder, and salt; set aside. Cream butter and sugar. Add egg, orange peel and vanilla extract to butter mixture. Add flour mixture gradually and mix well. Place dough on plastic wrap and flatten out slightly into a square. Wrap and refrigerate 4–6 hours. Remove dough and roll on a piece of floured wax paper into a 10-inch square. Place on a flat pan and place back in refrigerator and chill.
Filling:
In mini-blender, or meat grinder, process cranberries and walnuts. Remove and place in a small dish; add grated orange peel. Set aside. Mix brown sugar and canned milk. Spread sugar mixture on Dough, leaving a 1/2-inch space on 2 of the edges. Spread the berry mixture evenly over the sugar mixture. Roll tightly, starting with the plain edge, in a jellyroll fashion. Place the rolled log on plastic wrap; cover and place in the freezer overnight or until you are ready to bake.
Remove cookie roll and allow to stand at room temperature for 5 minutes. With serrated knife, cut 1/4-inch slices and place on greased cookie sheet. Bake in oven at 375° for 12–14 minutes. Remove from oven and let cookies set a few minutes before removing.
This Low-Bush Cranberry Pinwheels recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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