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CRANBERRY CHERRY PINWHEELS

The combination of cranberries and cherries make these cookies a festive addition to your holiday baking. Perfect for sharing with family and friends or a cookie swap.

FOR THE FILLING: 1 1/2 cup dried cranberries 1 - 10 oz. jar cherry preserves 1/4 cup water

1/4 cup pecans, minced

FOR THE COOKIE DOUGH:

1/4 cup butter, softened

1 1/4 cup sugar

3 large egg whites, room temperature

3 tbsp. vegetable oil 2 tbsp. milk 2 tsp. vanilla 3 1/3 cup flour 3/4 tsp. baking powder 1/8 tsp. baking soda

JANET PARÉ This will be my last recipe submission. I hope you’ve enjoyed them as much as I have enjoyed sharing them with you. I’m looking forward to trying new recipes from others. THANK YOU!

IF YOU WOULD LIKE YOUR RECIPE FEATURED IN AN UPCOMING ISSUE, PLEASE EMAIL RECIPE AND PHOTO TO: MJOHNSON@REPUB.COM

Filling: In a small saucepan, combine cranberries, cherries and water. Cook and stir over medium heat for about 8 minutes or liquid is absorbed. Remove from heat; cool slightly. Transfer to blender and process until smooth. Transfer to bowl; add pecans; refrigerate until chilled. Dough: In a large bowl, beat butter and sugar until crumbly - about 2 minutes. Beat in egg whites, oil, milk and vanilla. Combine flour, baking powder and baking soda. Gradually add to sugar mixture. Mix well. Divide dough in half. Form into small rectangles. Cover with plastic; refrigerate for 2 hours. Once chilled, remove plastic, sprinkle lightly with flour. Roll out on parchment paper into 12 x 9 rectangles. Spread with half of the filling; leaving a 1/2 inch border on all sides. Roll up jelly roll style starting with the long side. Repeat with remaining dough and filling. Wrap each roll in parchment paper; refrigerate at least 4 hours. Unwrap dough, cut into 1/2 inch slices. Place 2 inches apart on parchment lined cookie sheet. Bake at 350 degrees for 15 - 18 minutes. Do not overbake. Remove to wire racks to cool. Enjoy!