For many, the tang of cranberries is the standout of flavor of the winter holiday season. This dark red berry livens up turkey, ham, game, and more. Here, TABLE Magazine Contributing Editor Anna Franklin swirls them into pretty pinwheel cookies that will spark interest at your wintertime cookie table.
Tips for Rolling Spiral Cookies with Filling
Rolling cookies into spirals with a filling can be a fun and creative way to elevate your baking skills. To achieve perfect spirals, start by chilling your dough to firm it up. Roll out the dough to your desired thickness and cut it into two discs. Place a dollop of filling in the center of each circle. You want to be sure you do not add too much filling since you still want the dough to be able to seal the filling in. Fold the dough over the filling, pinching the edges to seal. Then, roll the dough up tightly, starting from the edge and working your way towards the center.
Once you’re done rolling, place the spirals on a baking sheet and bake according to your recipe or wrap the dough in plastic wrap and chill before baking if required. For a more elegant presentation, consider adding on a dusting of powdered sugar to the cookies.
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Orange Cranberry Swirl Cookies
Description
These festive spirals are even more delicious than they look!
Ingredients
- 1 cup butter, room temperature
- 1 ½ cups sugar
- ½ tsp vanilla
- 2 whole eggs
- 1 tbsp orange peel
- 3 cups flour
- ¼ tsp salt
- ½ tsp baking powder
- 1 cup cranberries
- ¼ cup pecans
- ¼ cup sugar
- 1 tbsp orange peel
Instructions
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In a large bowl add butter and sugar; mix until fluffy.
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Mix in vanilla, eggs, and orange peel.
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Add flour, salt, and baking powder. Mix until combined.
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Divide dough into 2 discs and wrap in plastic wrap. Refrigerate for 1 hour.
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In a food processor add cranberries, pecans, sugar, and orange peel.
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Make the filling when your first disc is halfway thawed and ready to use, or it will have too much juice by the time you’re ready to use it.
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On a lightly floured surface, roll out your disc to a rectangle about 17 X 5 inches.
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Add your filling, but leave a ½-inch frame for it to bake together.
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Slowly roll the dough into a log, wrap in plastic, and refrigerate for 2 hours.
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Remove from plastic wrap and begin cutting your logs into slices.
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Bake at 375 degrees for 10-13 minutes.
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Finished cookies can be stored in an airtight container for 5 days.
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
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