Soft homemade cranberry pinwheel cookies. A fun seasonal treat to share with family and friends!
2Call purpose flour
In a large bowl, cream butter with sugar. Add egg and vanilla. Scrape bowl as needed, especially prior to each new addition of ingredients. Add in dry ingredients. Mix until fully encorporated into the dough.
Divide dough in half. Form each section into a ball, wrap in plastic. Chill for at least 1 hour.
In a medium saucepan set over medium-high heat, add cranberries, sugar and 1/4 cup of water. Cook until berries pop, stir frequently. Continue to cook, reducing temperature to medium heat. In a small bowl, mix cornstarch and remaining 1/4 cup of water. Add water mix to the cranberries. Heat and stir until thickened. It will thicken quickly. Add 1/2 tsp of cinnamon to mixture, stir until incorporated throughout.
Remove from heat. Transfer cranberry mixture to a medium bowl. Let cool for 15-20 minutes at room temperature before covering with plastic and transferring to the fridge to cool completely.
When both your dough and filling are ready to be worked with. Remove one ball of dough from the fridge. On a lightly floured workspace, roll out dough into a large rectangle.
Spread half of the cranberry filling over the dough, up to 1/2" from the edge.
Carefully begin rolling dough from one of the shorter ends. Pinch and seal off the ends. Wrap tightly in plastic wrap, followed by foil. Repeat process with second ball of dough. Store in the freezer for at least one day or up to several months. If you are storing for longer than one or two days, toss dough log into a plastic bag marked with any important information. Things to write would be: type or name of dough, temperature to cook at, length of time to cook and potentially the date you stored the dough.
After at least one day, preheat oven to 375 degrees. Slice 1/3" thick or so. Remember, these will not expand much so don't go too thick or too thin.
Place 1" apart on a lined baking sheet. Use a silpat or parchment paper. This is an absolute necessary step with these cookies due to their filling.
Bake for 12-15 minutes or until the edges just slightly start to turn a golden color. Cool on tray for 5 minutes before carefully transfering to a cookie sheet to cool completely.