Recipes and Cooking Cranberry-Orange Pinwheels 4.3 (30) 3 Reviews Fresh cranberries add tang and vivid color to these tender cookies. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 1999 Print Rate It Share Share Tweet Pin Email Photo: Peter Krumhardt Prep Time: 25 mins Chill Time: 5 hrs Bake Time: 8 mins Total Time: 5 hrs 33 mins Servings: 60 Yield: 60 cookies Jump to Nutrition Facts Ingredients 1 cup cranberries 1 cup pecans ¼ cup packed brown sugar 1 cup butter, softened 1 ½ cup granulated sugar ½ teaspoon baking powder ½ teaspoon salt 2 eggs 2 teaspoon finely shredded orange peel 3 cup all-purpose flour Directions For filling, in a blender container or food processor bowl combine cranberries, pecans, and brown sugar. Cover and blend or process until cranberries and nuts are finely chopped; set filling aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and orange peel until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle. Roll half of the dough between pieces of parchment or waxed paper into a 10-inch square. Spread half of the filling over dough square to within 1/2 inch of edges; roll up dough. Moisten edges; pinch to seal. Wrap in parchment paper or plastic wrap. Repeat with remaining dough and filling. Chill for 4 to 24 hours. Cut rolls into 1/4-inch slices . Place slices 2 inches apart on an ungreased cookie sheet. Bake in a 375° degree F oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Makes about 60 cookies Rate it Print Nutrition Facts (per serving) 89 Calories 5g Fat 11g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 60 Calories 89 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 10% Cholesterol 16mg 5% Sodium 58mg 3% Total Carbohydrate 11g 4% Total Sugars 6g Protein 1g Vitamin C 0.6mg 3% Calcium 10.1mg 1% Iron 0.4mg 2% Potassium 22mg 0% Folate, total 4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.