Cranberry and Brown Sugar Pinwheels

By flour_arrangements

Warm and slightly tart from the cranberries, these cookies are addicting and fun to make :).

Ingredients

• Filling:
• 1/2 cup white rice flour
• 1/4 cup potato starch
• 1/2 cup sweet sorghum flour
• 1 teaspoon xanthan gum
• 3 TBSP melted butter
• 1 1/2 TBSP maple syrup
• 1/8 tsp nutmeg
• 1/8 tsp cloves
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 large egg
• 1/2 cup sugar
• 1/3-1/2 cup cranberries
• 1/3 cup brown sugar
• 1/2 TBSP molasses
• 1 tsp maple syrup
• 1/4 tsp cinnamon
• 1 tsp vanilla extract
• 2-3 TBSP white rice flour

Preparation

Step 1

Preheat oven to 350

Combine all flours in a large bowl with salt. Add baking powder and baking soda. Stir in cranberries.

Melt butter, set aside.

In a large bowl, combine egg with maple syrup. Mix in the sugar then add the spices. Lastly, stir in the butter.

Slowly pour the butter mixture into the flour/cranberry mixture.

Wrap the dough in plastic wrap then put it in the freezer until you're ready to use it.

For the filling:
Combine molasses, maple syrup, vanilla, and cinnamon. Next, add the brown sugar. Mix with a fork until smooth. Slowly add the flour 1 TBSP at a time until it is slightly pastey but not too thick.

Preparing the cookies:
After the dough has been resting in the fridge for about 15 minutes, roll it out between two sheets of saran or plastic wrap until it's a rectangular shape that's about 1/2 an inch thick. The longest side should be parallel to the kitchen counter, facing you. Lightly press the filling into the top layer of the dough. Roll the dough into a spiral. Freeze dough for another 10 minutes so that you can easily cut into it using a sharp knife; cut each cookie about 1/2-3/4 of an inch thick.

Bake at 350 for about 12 minutes