Aronia Pinwheel Cookies

  • 1 1/2 cups Aronia berries
  • 1 1/2 cup pecans
  • 1/4 cup packed brown sugar
  • 1 cup butter
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 3 teaspoons orange zest
  • 3 cups flour

To make filling, combine berries, pecans, and brown sugar in the food processor.

For the dough, beat softened butter for 30 seconds. Add sugar, baking powder, salt, and beat until combined. Beat in eggs and orange peel. Then beat in as much flour as you can with the mixer. When it gets too stiff, mix by hand.

Divide dough in half and refrigerate for 1 hour. Roll each half into a 10-12 inch square. Spread with filling and roll up. Chill for 4 or more hours.

Cut rolls into 14 1-inch slices. Bake at 375 for 15 minutes. Edges should be firm and bottoms slightly browned.

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