Spiced Cranberry Pinwheels

Recipe

Dessert
Spiced Cranberry Pinwheels

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Recipe Data

36
Servings
4hr25min
Prep
4hr35min
Total

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Description

These gluten-free slice and bake cookies are packed with dried cranberries and walnuts.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 36
QuantityIngredientAdd
½ c.Hy-Vee shortening
½ c.Hy-Vee unsalted butter
1 c.Hy-Vee brown sugar, packed
¼ tsp.ground cardamom
½ tsp.Hy-Vee baking soda
¼ tsp.Hy-Vee salt
1Hy-Vee large egg
1 tsp.Hy-Vee vanilla extract
2 ½ c.all-purpose gluten-free flour
1 c.Hy-Vee dried cranberries
1 c.Hy-Vee walnuts
¼ c.Hy-Vee granulated sugar

Things To Grab

  • Large mixing bowl
  • Electric mixer
  • Wax paper
  • Rolling pin
  • Food processor
  • Plastic wrap
  • Cookie sheets
  • Wire cooling rack

Directions

  1. Beat shortening and butter in a large mixing bowl with an electric mixer on medium until fluffy. Add brown sugar, cardamom, baking soda, and salt; beat on medium for 2 minutes, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Stir in flour. Divide dough in half. 

  2. Roll each dough portion between sheets of wax paper into 10-inch squares. Set aside. Place cranberries, walnuts, and sugar in a food processor. Cover and process until cranberries and nuts are finely chopped. Spread half of filling over each dough square leaving 1/2-inch boarder around each side of the dough squares. Roll dough into tight longs, pinching to seal. Cover with plastic wrap. Refrigerate about 4 hours or until firm enough to slice.

  3. Preheat oven to 350 degrees. Cut logs into 1/4-inch slices. Place slices 1-inch apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm. Cool cookies on a wire cooling rack. 

Nutrition facts

Servings

140 Calories per serving
1 cookie

Amounts Per Serving

  • Total Fat: 8g
  • Cholesterol: 10mg
  • Sodium: 40mg
  • Total Carbohydrates: 17g
  • Protein: 2g

Daily Values

0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 0%

Recipe Source:

Balance December 2018