Shaped- Coconut Cranberry Pinwheels
List of Ingredients
Dough
1 cup flour
1/4 cup yellow cornmeal
1/2 teaspoon grated nutmeg
1/4 teaspoon each: baking soda, baking powder, salt
6 tablespoons unsalted butter, softened
3 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg yolk
1 cup sweetened flaked coconut
Filling
1 cup each: dried sweetened cranberries, water
3/4 cup sweetened flaked coconut
3 tablespoons granulated sugar
1/3 cup turbinado sugar for coating, see note
Recipe
Preparation time: 1 hour
Cooking time: 13 minutes per batch
Chilling time: 4 hours
Yield: About 3 dozen
1. For dough, combine flour, cornmeal, nutmeg, baking soda, baking powder and salt in small bowl; set aside. Beat together butter, cream cheese and granulated sugar in bowl of electric mixer until light and fluffy. Add egg yolk; beat until combined. Add flour mixture on low speed; mix until dough forms. Add coconut; mix until combined. Scrape dough from bowl onto wax paper. Wrap; chill in refrigerator until firm, about 1 hour.
2. Meanwhile, for filling, combine cranberries, water, coconut and granulated sugar in small saucepan. Heat to boil; reduce heat, cook until almost all water is absorbed, about 20 minutes. Place in food processor or blender; puree until thick paste forms. Refrigerate to cool.
3. After dough has chilled, roll into 8-by-15-inch rectangle about 1/4 -inch thick on lightly floured wax paper. Spread cranberry mixture evenly over dough. Roll up from long end into tight cylinder. Sprinkle turbinado sugar onto wax paper; roll dough to coat cylinder. Wrap in wax paper. Place on baking sheet; refrigerate until firm, about 3 hours. (Dough may be frozen at this point if making several days in advance. Thaw in refrigerator before continuing.)
4. Heat oven to 350 degrees. Slice cookies about 1/4-inch thick; place on greased baking sheet about 1 inch apart. Bake until bottoms are slightly browned, about 13 minutes. Cool on wire rack.
Note: Turbinado sugar, sometimes called "raw" sugar, is a coarsely granulated tan-color sugar sold in most supermarkets.
Per cookie: Calories 95; percent calories from fat 42; Carbohydrates 14 g; Fat 4.6 g; Cholesterol 14 mg; Protein 0.8 g; Saturated fat 3.2 g; Sodium 50 mg; Fiber 0.6 g
From Robert Hafey
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