Cranberry-Honey Spice Pinwheel Cookies
"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. Make Ahead Tip: Cover and refrigerate filling (Step 1) for up to 2 days. Tightly wrap pinwheel logs (Step 4) and freeze for up to 2 months. Do not defrost before slicing. Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 1 month...."
INGREDIENTS
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For Filling:
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1 1/2 cups sweetened dried cranberries
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1 cup cranberries, fresh or frozen, thawed
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1/2 cup honey
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2 teaspoons freshly grated orange zest
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground cardamom or allspice
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For Dough:
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2 1/3 cups all-purpose flour
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1 cup whole-wheat flour
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1 1/4 teaspoons baking powder
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Scant 1/2 teaspoon salt
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1/4 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground cardamom or allspice
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1/3 cup canola oil
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3 1/2 tablespoons butter, melted and cooled
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1 cup sugar
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1/3 cup honey
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2 large eggs
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3 tablespoons low-fat milk, plus more as needed
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2 1/2 teaspoons freshly grated orange zest
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2 teaspoons vanilla extract
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1/2 teaspoon almond extract
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Kitchen note: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as cranberries, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart
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