When making these, I actually make the dough 5 days in advance and stored it in the fridge wrapped in plastic wrap and placed in a Ziploc bag. I had no issues rolling it out or baking it nearly a week later. I also liked how this one recipe yielded nearly 6 dozen cookies.Cranberry Orange Pinwheels
from Taste of Home Holiday & Celebrations Cookbook (2008, pg. 62)
Yield: approx 6 dozen cookies
1 c. butter, softened
1 1/2 c. granulated sugar
2 tsp. orange zest
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp salt
1 c. fresh or frozen cranberries, thawed
1 c. chopped pecans
1/4 c. packed brown sugar
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest, making sure to clean the beater after to ensure the zest is combined.
Sift together the flour, baking powder, and salt; gradually add to creamed mixture and mix well.
Divide dough in half. Cover and refrigerate for 1 hour or until easy to handle. Meanwhile, in a food processor, combine the cranberries, pecans, and brown sugar. Cover and process until finely chopped; set aside.
Roll out one portion of dough between two sheets of wax paper to a 10-in. square. Remove top sheet; spread dough with half of the cranberry mixture to within 1/2 in. of edges. Roll up tightly, jelly-roll style. Wrap in plastic wrap. Repeat with remaining dough and cranberry mixture. Refrigerate 4 hours, or overnight.Unwrap rolls and cut into 1/4 in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375 deg F for 8-10 minutes or until edges are lightly browned. Remove to wire racks. Store in airtight containers.
I like these, they were fairly simple to make and it was a nice way to mix in some "fruit cookies" on my platter. This is a recipe I would consider making again next year; depending on how many I decide to repeat, of course.