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Cherry Cranberry Pinwheels

“With the combination of cranberries, cherries, orange zest and cinnamon, these festive cookies are as fragrant as they are flavorful,“ promises Deb Perry from Bluffton, Indiana.
  • Total Time
    Prep: 1 hour + chilling Bake: 10 min./batch
  • Makes
    4-1/2 dozen

Ingredients

  • 1-1/2 cups dried cranberries
  • 1 jar (10 ounces) cherry spreadable fruit
  • 1/4 cup water
  • 1/2 teaspoon ground cinnamon
  • DOUGH:
  • 1/4 cup butter, softened
  • 1-1/4 cups sugar
  • 3 large egg whites, room temperature
  • 3 tablespoons canola oil
  • 2 tablespoons fat-free milk
  • 2 teaspoons vanilla extract
  • 1-1/2 teaspoons grated orange zest
  • 3-1/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon baking soda

Directions

  • For filling, combine the first 4 ingredients in a small saucepan. Cook and stir over medium heat for 8 minutes or until liquid is absorbed and cranberries are softened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Transfer to a bowl; cover and refrigerate until chilled.
  • For dough, in a large bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in the egg whites, oil, milk, vanilla and orange zest. Combine the flour, baking powder, cinnamon and baking soda; gradually add to sugar mixture and mix well.
  • Divide dough in half. On a floured surface, roll 1 portion of dough into a 14x9-in. rectangle. Spread with half of the filling. Roll up jelly-roll style, starting with a long side. Repeat with remaining dough and filling. Wrap each roll in waxed paper; refrigerate for at least 4 hours.
  • Unwrap dough; cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned (do not overbake). Remove to wire racks to cool.
Nutrition Facts
1 cookie: 83 calories, 2g fat (1g saturated fat), 2mg cholesterol, 21mg sodium, 16g carbohydrate (9g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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