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Festive Cranberry Pinwheels




Source of Recipe


by Millie, from BH&G Old Fashioned Baking


List of Ingredients




1 C cranberries
¼ C orange marmalade
1 T honey
2/3 C butter {margarine}
2 C all-purpose flour
½ C sugar
1 egg
1 T milk
1 tsp baking powder
1 tsp vanilla
½ tsp finely shredded orange peel
½ recipe of Powdered Sugar icing (recipe below)
¼ C finely chopped walnuts


Recipe



For filling, in a covered saucepan cook cranberries, marmalade and honey over low heat til mix boils & berries pop. Uncover & cook bout 8 minutes more or til mix is the consistency of a thick jam. Set filling aside to cool.

In a bowl beat butter w/elec mixer on med~high about 30sec’s or til softened. Add about HALF of the flour. Add sugar, egg, milk, baking powder, and vanilla. Beat til well combined. Stir in the remaining flour & peel. Divide in half. Cover; chill about 3hrs or til easy to handle.

On a lightly floured surface, roll EACH half into a 10” square. Using a fluted pastry wheel, cut EACH half into 16, 2½” squares.

Place squares 2” apart on an ungreased cookie sheet. Cut 1” slits from ea corner to the center of EACH square. Spoon ¾ tsp of filling on the center of EACH square. Fold every other point to center to form a “pinwheel.” Pinch points of dough together to seal.

Bake at 375° for 8~10 minutes or til done. Remove cookies from cookie sheet and cool on a wire rack.

Drizzle cookies w/Powdered Sugar Icing. Sprinkle nuts in the center of cookies.

Makes 32 pinwheels.

POWDERED SUGAR ICING
Flavor this icing w/fruit juice or liqueur to match the flavor of the cake, cookies, or nut bread.

1 C sifted powdered sugar
½ tsp vanilla
Milk OR orange juice

In small mix bowl, combine powdered sugar & vanilla. Stir in 1 TABLESPOON milk or orange juice, 1 tsp at a time til icing is smooth & of drizzling consistency.

Drizzle icing over cake, bread, or cookies. Let the cake stand for 2 hrs before slicing. Frosts one 10” tube cake. Makes about ½ C.

CHOCOLATE POWDERED SUGAR ICING:
Prepare Powdered Sugar Icing as directed, EXCEPT add 2 T UNSWEETENED cocoa power to the powdered sugar.

LIQUEUR POWDERED SUGAR ICING:
Prepare Powdered Sugar Icing as directed, EXCEPT substitute 1 T desired LIQUEUR for the first 1 T milk or orange juice.