Day 12: Cranberry Orange Pinwheels

The 12th Day of Cookies! We hope you've been inspired to bake using our wide selection of cookbooks. Today's cookie is baked by Patricia Milner, Head of Reference Services. She's thinking healthy and cooked up a batch of  Cranberry Orange Pinwheels from the book, One Smart Cookie

Here's the recipe:

 

                 CRANBERRY ORANGE PINWHEELS

DOUGH

1/4  CUP  STICK MARGARINE OR BUTTER SOFTENED

2/3 CUP SUGAR

1 LARGE EGG WHITE

1 TSP VANILLA

1 ¼ CUPS FLOUR

¼ TSP BAKING SODA

¼  TSP SALT

FILLING

½ CUP WHOLE BERRY CRANBERRY SAUCE

2 TBSP ORANGE MARMALADE

2 TSP CORNSTARCH

·         *In a medium bowl, beat margarine and sugar with an electric mixer for 1 minute, until well combined.  Beat in egg white and vanilla until smooth.

·         *In a small bowl, combine flour, baking soda and salt.  Add to the sugar mixture and stir by hand just until you have a soft dough.

·         *Roll the dough between two sheets of waxed paper into a 12” square.  Place on a cookie sheet in the fridge for about 30 minutes or the freezer for 15 minutes.

·        * In a small saucepan, combine cranberry sauce , marmalade and cornstarch. Bring to a full boil over medium heat set aside until cool.

·        * Remove the dough from the fridge and peel off the top layer of waxed paper.  Spread the dough evenly with the cranberry filling going right to the edges.  Gently roll into a log, peeling back the bottom paper as you go.  Wrap in waxed paper or plastic wrap and freeze for 3 hours or up to 3 months.

·         *When ready to bake, preheat oven to 350 degrees.  Slice the log into ¼ “slices and place 1” apart on a cookie sheet that has been sprayed with nonstick spray. (Patricia says they are hard to cut this thin. She ended up cutting them about a half-inch thick.)  Bake for 12-15 minutes, until pale golden.  Let cool on a cookie sheet for a few minutes before transferring to a wire rack to cool completely.

·         Makes 3 dozen cookies. (Less if you cut them thicker)