Ingredients

1 cup dried cranberries, chopped
▢1 cup chopped walnuts
▢½ cup granulated sugar
▢zest of 1 orange
▢2 refrigerated pie crusts, I use Pillsbury Pie Crust
▢2 tablespoons butter, melted
▢1 large egg
▢2 tablespoons water
▢honey

Instructions

Preheat the oven to 400˚F. Line a baking sheet with parchment paper and set aside.
Place the cranberries, walnuts, sugar, and orange zest in a mixing bowl; mix until thoroughly combined.
On a lightly floured surface, roll out the pie dough into two squares. Generously brush the pie dough with the melted butter.
Spread the cranberry filling over the top of the pie dough. Do not overfill - that will make it harder to roll and cut.
Roll each pie dough into a log and pinch the edges to seal.
Combine the egg and water in a small bowl and beat until well blended. Brush the logs with the egg mixture.
Carefully cut each log into 10 slices. If you're having issues with slicing the log because the dough is too soft, put it in the freezer for about 10 to 15 minutes before cutting.
Place the slices, cut side up, on the prepared baking sheet, 1 inch apart.
Bake for 12 to 15 minutes or until golden brown.
Remove from the oven; place the pinwheel cookies on a cooling rack and drizzle a teaspoon or more of the honey over each pinwheel.
Let cool before serving.
EQUIPMENT
Baking Sheets
Parchment Paper
Measuring Cups and Spoons
Serrated Knife
NOTES
Cutting the Dough: If the dough gets too soft, chill the logs in the freezer for 10 to 15 minutes before slicing.
Filling: Use just enough filling to cover the dough evenly; roll tightly to eliminate gaps.
Slicing Size: Keep slices at about ½ inch or slightly bigger to prevent the crusts from unraveling during baking.
Mix It Up with other fillings, jams, preserves, or a mix of different nuts.
Recipe adapted from Pillsbury.

cookies