The Great Food Blogger Cookie Swap raised over $13,000 for Cookies for Kids’ Cancer.
Along with our donations we were also matched with three other food bloggers for a cookie swap. I received cookies from Denise at Addicted 2 Recipes, Linda at The Urban Mrs, and Melissa at I Was Born To Cook. It was so much fun waiting for my cookies to arrive.
Create a taste of the holidays with these cranberry orange pinwheels. Made with fresh cranberries and the bright flavor of orange. These cranberry orange pinwheels are the perfect cookie to take to a cookie exchange, mail to a friend or serve at your holiday party.
- 1 cup fresh cranberries
- 1 cup pecans
- 1/4 cup light brown sugar, packed
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 2 teaspoons finely shredded orange peel
- 3 cups all-purpose flour
For the Filling:
- Combine cranberries, pecans and brown sugar in a food processor. Process until cranberries and nuts are very finely chopped; set aside.
For the Cookies:
- In a large mixing bowl beat butter until light and creamy.
- Add granulated sugar, baking powder and salt.
- Beat until combined, scraping sides of bowl.
- Beat in eggs and orange peel.
- Add flour and beat until combined.
- Divide dough in half.
- Cover and chill dough 1 hour or until easy to handle.
- Roll half of the dough between two pieces of wax paper into a 10-inch square.
- Spread half of the filling over square, leaving a 1/2-inch border along the edges.
- Roll up dough.
- Pinch to seal.
- Wrap log in plastic warp.
- Repeat with remaining dough and filling.
- Chill about 4 hours or until firm.
- Preheat oven to 375 degrees.
- Using a sharp knife, cut rolls into 1/4-inch slices.
- Place slices 2-inch apart on an ungreased cookie sheet.
- Bake 8 to 10 minutes or until edges are firm and bottoms are light brown.
- Let stand for 1 minute on cookie sheet.
- Transfer to a wire rack and let cool.
This recipe is from Lady Behind The Curtain.