Ginger Cranberry Pinwheels
By
Bill Swaney
A unique zesty treat that will delight your taste buds!
Preparation time
45 minutes
Cooking time
15 minutes
Total time
1 hour
Yield
24 Pinwheels
Ingredients
1 cup softened butter
8 ounces cream cheese (1 pkg)
1⁄4 cup sugar
2 1⁄2 cups flour
1⁄2 cup cranberries (for filling, fresh or frozen)
1⁄4 cup sugar (for filling)
1 tablespoon water (for filling)
1⁄4 teaspoon ground ginger (for filling)
24 fresh cranberries (for filling)
confectioners' sugar (for filling)
Instructions
- In a large mixing bowl beat butter, cream cheese and sugar until smooth.
- Gradually beat in flour. Cover and refrigerate for 1 hour.
- In large saucepan, bring ½ c cranberries, sugar and water to boil over medium heat.
- Reduce heat; simmer uncovered for 5 – 6 min or until berries pop
- Remove from heat; stir in marmalade and ginger. Set aside.
- Divide dough in half.
- On floured surface roll each portion into a 16” x 12” rectangle. Let stand 20 min.
- Cut dough into 4” squares. Place 3” apart on lightly greased baking sheets.
- Spoon 1 t of filling in center of each square.
- Cut through dough from each corner to within ½ “ of center.
- Fold alternating points to each center to form a pinwheel;
- Pinch gently at center to seal
- Gently press a whole cranberry in center of each one.
- Bake 350°F for 12 – 15 min.
- Remove to wire racks to cool.
- Dust with confectioners’ sugar.
Recipe Type(s)
