These cookies look so fancy! I really am impressed by these cookies. Not only do they look dynamic with a red swirl, but the flavor is outstanding. The cookie dough is infused with finely shredded orange peel, and rolled in a cranberry pecan mixture to create a pinwheel effect. Each bite of this cookie begins with smooth orange flavor and finishes with a delicate burst of cranberry. Cranberry orange pinwheel cookies are so good that I am going to bring them to the Christmas pageant, this Sunday, as my potluck donation.
This Sunday is my kids’ Christmas pageant for school. The theme is Colonial times. In our homeschool group, everyone pitches in and no one ends up having to do too much. It’s great, and we are able to get a lot done. This year has been quite an adjustment for me, however. Winnie is at the age where she is literally everywhere. She doesn’t want to sit still, and it’s a challenge to keep her occupied. Luckily though, the older kids are the age where they don’t need my constant attention.
So, this year for the Christmas pageant the kids will do various colonial themed activities on stage. The other moms hoped to have a nice background to go behind them. Well, being the fine art major in the group, that task has become mine. I’m not technically complaining, because I was very exciting to take this project on.
Emma and I started this project earlier today. We rolled out about 9.5 x 5.5 feet of butcher paper. We sketched an outline of our scene, and began to paint the main shapes. Here I am now, 9 hours later, typing out this post for you, and… I’m starting to think I might have bitten off more than I can chew. My feet hurt something fierce! I haven’t eaten very well. I’ve been popping cranberry orange pinwheel cookies more than I would like to admit. Again… not complaining.
Well, here’s to hopefully getting this backdrop painted, and Emma’s Colonial style dress done before Sunday! I know when Sunday comes together I’m going to be overjoyed that it’s done, and I get to enjoy the pageant!
- 1 cup cranberries
- 1 cup pecans or walnuts
- 1/4 cup packaged brown sugar
- 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 1/4 cups all-purpose flour
- For filling, combine all ingredients in a food processor. Process until cranberries and nuts are finely chopped. Set aside.
- In a large mixing bowl, beat butter with an electric mixer on high speed until smooth, about 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined. Add eggs and orange peel beet until combined, scraping edges of bowl occasionally. Beat in as much of the flour as you can, then stir in remaining flour with a wooden spoon. Divide dough in half. Cover and refrigerate for 1 hour.
- Roll half of dough into a 10-inch square, between two sheets of wax paper. Pour out filling onto center of dough, and spread to within 1/2 inch of edges. Roll up dough into a tube. Wrap in plastic wrap. Repeat this step with the other dough and filling halves. Refrigerate at least 4 hours.
- Preheat oven to 375 degrees F. Cut rolls into 1/4-inch slices using a sharp serrated or thin-bladed knife. Rotate rolls while cutting to prevent flattening one side. Place slices on an ungreased baking sheet at least 1 inch apart. Bake for 10 - 12 minutes. Bottom of cookies should be light brown. Cool on cookie sheet for 1 minute before transferring. Let cool on a wire rack.
