In these last couple of weeks, I have received some wonderful treats from three other bloggers. I took pictures to share them with you and in no particular order, here they are! I'll be heading over to each of their blogs to get the recipes today. The cookie I made is at the end.
First up are these Coconut Gingeroons from Butterlust blog. I loved the ginger flavor, coconut and drizzle of white chocolate. Katie stated this recipe was one of her mom's. Thanks Katie!
Hannah from Cats and Commas sent this wonderful morning treat of Green Tea Almond Biscotti. I really loved how they paired with my morning coffee. Thanks Hannah!
Lastly I received from Trudy at Chocolate Castles these shortbread type cookies dipped in white chocolate. A great cookie to make this season! Thanks Trudy!
Now for my creation! The cookie I had to make needed to be a new one so I decided to make these Cranberry Pecan Pinwheels. They were a tad putzy but definitely one anyone can do and they turned out fantastic!! Mine went to What Micky Eats, Yours, Mine Are Ours, and The Cookie Rookie
Cranberry Orange Pinwheels
Prep Time: 25 minutes plus chill time
Cook Time: 8-10 minutes
Yield 5 dozen
- 1 cup fresh cranberries
- 1 cup pecans
- 1/4 cup packed brown sugar
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 2 teaspoons finely shredded orange peel
- 3 cups all-purpose flour
- To make filling combine cranberries, pecans and brown sugar in a food processor and process until finely chopped then set aside.
- In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add 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 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 waxed paper or plastic wrap. Repeat with remaining dough and filling. Chill for about 24 hours. Check occasionally to make sure you don't get a flat spot by reshaping while in paper.
- Cut rolls into 1/4-inch slices . Place slices 2 inches apart on a cookie sheet lined with parchment paper.
- Bake in a 375 degrees 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.
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