Ginger Cranberry Pinwheel

"Here's a nice Christmas cookie with a different shape," Laurel D.,
writes from Fryeburg, Maine. "They are fun to make and very
delicious."


Prep: 20 min. + chilling
Bake: 15 min. + cooling

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2-1/2 cups all-purpose flour

Filling:
1/2 cup fresh or frozen cranberries
1/4 cup sugar
1 tablespoon water
1/4 cup orange marmalade
1/4 teaspoon ground ginger
24 whole fresh cranberries
Confectioners' sugar


In a mixing bowl, cream the butter, cream cheese and sugar. Gradually
beat in flour. Cover and refrigerate for 1 hour. In a saucepan, bring
1/2 cup cranberries, sugar and water to a boil over medium heat.
Reduce heat; simmer, uncovered, for 5-6 minutes or until berries pop.
Remove from the heat; stir in marmalade and ginger. Set aside.
Divide dough in half. On a floured surface, roll each portion into a
16-in. x 12-in. rectangle. Let stand for 20 minutes. With a sharp
knife or pastry wheel, cut dough into 4-in. squares. Place 3 in.
apart on lightly greased baking sheets. Spoon 1 teaspoon of filling
into the center of each square. Cut through dough from each corner of
square to within 1/2 in. of center. Fold alternating points to each
center to form a pinwheel; pinch gently at center to seal. Gently
press a whole cranberry in center of each one.
Bake at 350° for 12-15 minutes or until lightly browned around edges.
Remove to wire racks to cool. Dust with confectioners' sugar. Yield:
2 dozen.

Source: Taste of Home





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