Advertisement

Cranberry-Honey Spice Pinwheel Cookies

October/November 2005

Your rating: None Average: 4.1 (71 votes)

These cookies boast a bright, zesty filling and spicy aroma. They make a large batch and are extremely convenient, since you can make the logs of cookie dough ahead, then pull them out of the freezer and slice and bake as many cookies as you need.



READER'S COMMENT:
"These were the best cookies I ever made for our annual christmas cookie exhange. They didn't hold up well (too moist) but that may have been more to do with how I packed them. Also, I think the dough needs to be chilled a lot longer...
Cranberry-Honey Spice Pinwheel Cookies Recipe

10 Reviews for Cranberry-Honey Spice Pinwheel Cookies

12/04/2011
Anonymous
Needed tweaking

Based on other reviews saying the dough was too sticky, I added an extra 1/4 cup of flour. The cookies came out perfect this way and the dough was easy to handle. I will definitely make these again.

Delicious, special
Comments
12/15/2010
Tasty

I loved the flavor of these cookies, but I think that they would be even better if some of the butter from what would have been the original recipe was restored. I also think that amending the recipe so that just enough of the milk is used to hold the dough together would help. The original icebox cookie recipe in Joy of cooking would be a good model ... but the flavor and look of this cookie is work playing with.

Flavor visual appeal
Comments
05/09/2010
Anonymous

These were the best cookies I ever made for our annual christmas cookie exhange. They didn't hold up well (too moist) but that may have been more to do with how I packed them. Also, I think the dough needs to be chilled a lot longer than the recipe indicates.

However, they tasted INCREDIBLE. The dough was so tasty and the filling so tasty, that we nearly ate it before we assembled the cookies.

Comments
02/01/2010
Anonymous

These came out perfect. I only had access to dried cranberries (no fresh ones) and the cookies still came out perfect. The key is to remember to keep the dough super chilled at all times, otherwise it gets sticky. If you are cutting out the cookies and the dough becomes soft, just pop it in the freezer for 15 minutes or so. Remember, no need to rush the process otherwise you will be frustrated with the stickiness.
Anyway, overall I would say to give this recipe a try... it gets two thumbs up from me!

Comments
01/19/2010

Did anyone have any luck with these? I think they look so good. My mom tried to make them and came up with a huge sticky mess then tried to make some bars or something out of it all. She thought there might be a typo in the recipe.

Comments (1)

3 comments

 
peggyallum wrote 3 years 31 weeks ago

Kirsten,
The key is to get them very cold. keep part cold while you work with the other. Cut with a sharp bread knife. I found the recipe did not make 90 cookies, more like 45-50. A couple of cookies will fill you up for several hours--excellent for mid-afternoon hunger. Also I froze some after a day so I wouldn't eat them all. They were a bit softer when I defrosted one.

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner