Cranberry Cherry Pinwheel Christmas Cookies Recipes

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CHERRY PINWHEEL COOKIES



Cherry Pinwheel Cookies image

A crisp, light textured cookie with a mild cherry flavor will add great color to your holiday cookie tray.-Jenn Reagan, Maple Valley, Washington

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cherry extract or cherry brandy
Red paste food coloring
1/4 cup ground almonds
Coarse sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour., Divide dough in half. Add cherry extract to 1 half and tint red. Knead almonds into remaining half. Wrap each half; refrigerate at least 3 hours or until firm enough to roll., On a baking sheet, roll each portion between 2 sheets of waxed paper into a 15x8-in. rectangle. Refrigerate 30 minutes., Remove waxed paper. Place almond rectangle on top of cherry rectangle. Roll up tightly jelly-roll style, starting with a long side. Roll in coarse sugar; wrap securely. Refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely. Store in airtight containers.

Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 67mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CHERRY PISTACHIO PINWHEEL COOKIES



Cherry Pistachio Pinwheel Cookies image

Jeff Mauro rolls cherries and pistachios into his dough before covering the cookie logs with sprinkles. Slice and bake the pinwheels after a night in the fridge.

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 5h30m

Yield 60 to 72 cookies

Number Of Ingredients 10

1 cup dried cherries
1 cup shelled pistachios
1/4 cup packed light brown sugar
2 sticks (16 tablespoons) salted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3 cups all-purpose flour, plus more for dusting
1 container red, green and white sprinkles

Steps:

  • Put the cherries, pistachios and brown sugar in a food processor and pulse until a fine crumb forms (take care not to over process or the filling will clump together). Set aside.
  • Put the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high until light and fluffy, about 2 minutes. Add the eggs, baking powder and salt and beat for another minute. Lower the speed to medium and add the flour, 1/2 cup at a time; beat until smooth. Cover and place in the fridge to chill, about 1 hour.
  • Divide dough the in half and flatten each into squares. Put one portion of dough in between two 12-by-12-inch sheets of parchment paper dusted with flour. Roll out into a 1/8-inch-thick square. Remove the top parchment sheet and sprinkle half of the cherry-pistachio filling evenly across the dough. Pat into an even layer. Tightly roll into one large log (using the parchment to help you). Trim the ends and then roll the exterior in a mixture of sprinkles to coat. Repeat with the remaining dough, filling and sprinkles. Tightly cover in fresh parchment and refrigerate overnight (preferred) or at least 4 hours, until the dough is firm.
  • Preheat the oven to 375 degrees F and line 2 baking sheets with parchment or a silicone baking mat.
  • Remove and uncover the dough logs and slice with a very sharp knife into 1/4-inch-thick pinwheels. Arrange about 1 inch apart on the prepared baking sheets. Bake until slightly golden, 8 to 10 minutes. Let the cookies cool on a wire rack. Store for up to 3 days in an airtight container, or freeze cookies for future use, up to 2 weeks.
  • Enjoy!

CRANBERRY CHERRY PINWHEEL CHRISTMAS COOKIES



Cranberry Cherry Pinwheel Christmas Cookies image

This makes a pretty and popular Christmas cookie. The filling came from a recipe in a newspaper at least 16 years ago, but to get the cookie I dreamed of, I tried the dough from many pinwheel cookie recipes before finally settling on this one about five years ago. Keep chilling the dough if it gets too soft while working with it.**A reviewer had trouble getting the pinwheel effect, so I have altered this recipe and ingredients to make the dough rectangle a little bigger. Also, I always bake my cookies on a Silpat so sticking is never an issue. I find I get more consistent browning and fewer overdone edges when using a Silpat, too.

Provided by KK7707

Categories     Dessert

Time 4h

Yield 4-5 dozen, 30 serving(s)

Number Of Ingredients 12

1 1/2 cups dried sweetened cranberries
1 cup cherry preserves
1/4 cup water
1/2 teaspoon cinnamon
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla
1 tablespoon finely grated orange zest
3 cups sifted all-purpose flour (sift before measuring)
1/2 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Make filling: Combine cranberries, cherry preserves and cinnamon with water in a medium saucepan. Simmer, stirring frequently, for 5-8 minutes, or until mixture softens and most of the liquid is absorbed. If it seems too dry, stir in 1 tablespoon water. Transfer to a food processor and process until smooth. Refrigerate until cool. (Filling may be stored up to 48 hours. Bring to room temperature and stir well before using.).
  • Make dough:.
  • Beat together butter and sugar with an electric mixer until light and fluffy, then beat in eggs, orange zest and vanilla. Sift flour, baking powder and salt into egg mixture and beat until combined well. Chill one hour.
  • Assemble rolls:.
  • Divide dough in half and roll out each piece between sheets of wax paper into a roughly 8 x 12 inch rectangle. Remove top sheet of wax paper (if it sticks too much, refrigerate dough for a few minutes to firm it up).
  • Divide filling between rectangles, spreading it very thin in an even layer (you may have a little excess filling). Tightly roll up each rectangle jelly-roll fashion, beginning with a long side and using the wax paper as an aid, to form a 12 inch long log. Wrap rolls in wax paper and smooth out the logs by running your hands over them to make them as evenly sized as possible. Be gentle but firm. Wrap in foil and chill until firm, about 2 hours.
  • Preheat oven to 350°F.
  • Working with one roll at a time, keeping remaining roll chilled, cut rolls crosswise into 1/8 - 1/4 inch slices. Arrange slices 1 inch apart on ungreased cookie sheets, shaping the slices into neater rounds if necessary. Bake in the middle of the oven until pale golden and set, 8-12 minutes. Let stand on cookie sheet for about a minute to set. Transfer warm cookies to racks to cool.
  • Passive cooking time includes chilling and baking the entire batch.

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