Cookies - Day 3

I will give you the healthier cookie of the day in a moment but first...

Hi, how are you?

I am good, I have been busy working and working out. The two things came gracefully together yesterday as I met with the ladies from the 801 Power Climb. I have mentioned it before, it is my next fitness goal, it happens February 24th. Trainer Traci at Fitness World West keeps that in mind when she is planning my workouts. That's one of the awesome things about FWW, no two people's goals are the same, but they can accommodate everyone.

As for 801 Power Climb it is going to be a ton of fun. Now, I admit most people don't think of scaling 41 flights of stairs as a whole lot of fun and almost 17 months ago, I would have been one of them. However, I am now ready for the challenge and am looking forward to helping the American Lung Association with this great fundraiser. But it's not just about raising funds, it's about raising awareness.

Medical science has moved forward by leaps and bounds in the last 100 years, yet people are still suffering from asthma, cystic fibrosis, lung cancer and other breathing related illnesses. From the smallest child to the oldest person, air quality effects our lives. We need to educate and protect everyone and that's where the American Lung Association comes in. If I can be a part of that in some small way, I am honored.

So, on Friday, look for a link here to my page at the 801 Power Climb. You will be able to donate to help me raise money for the ALA. Or, if you want to join me, you will be able to do that as well. If you want to sign-up as an individual now, follow the link above.

All right, from a good cause to a good cookie...

Cranberry – Honey Spice Pinwheel Cookies

No holiday season is complete without a red cookie of some kind. This recipe also addresses one of the biggest concerns most people have about healthier options – they think they are bland. All of the spices in this make it anything but bland and the cranberries give it a nice tang. I highly recommend Penzey’s Spices, by the way. They have a store in the Toys R’ Us plaza off 86th & University in Clive or you can find them online. But their spices (especially their cinnamon and vanilla extra) are simply more flavorful – IMO.

The bonus is, as they noted at Eating Well, you can make them ahead and bake them fresh when you need them. The house will smell amazing for your guests, no scented candle necessary.

Filling:
1 1/2 c - sweetened dried cranberries
1 c - cranberries, fresh or frozen, thawed
1/2 c - honey
2 tsp - freshly grated orange zest
1/2 tsp - ground cinnamon
1/4 tsp - ground cardamom or allspice

Dough:
2 1/3 c - all-purpose flour
1 c - whole-wheat flour
1 1/4 tsp - baking powder
Scant 1/2 teaspoon salt
1/4 tsp - baking soda
1/2 tsp - ground cinnamon
1/4 tsp - ground cardamom or allspice
1/3 c - canola oil
3 1/2 Tbsp - butter, melted and cooled
1 c - sugar
1/3 c - honey
2 - large eggs
3 Tbsp - low-fat milk, plus more as needed
2 1/2 tsp - freshly grated orange zest
2 tsp - vanilla extract
1/2 tsp - almond extract

To prepare filling:

Combine dried and fresh cranberries, honey, orange zest, cinnamon and cardamom (or allspice) in a medium (stainless steel, enamel-coated or glass) saucepan over medium heat. Bring the mixture to a gentle boil and cook, stirring, until the fresh cranberries burst and soften, 4 to 5 minutes. Let cool slightly.

Transfer to a food processor and puree. If the mixture seems dry, stir in up to 2 teaspoons water. Transfer the mixture to a (stainless steel, enamel-coated or glass) container and refrigerate while preparing the dough.

To prepare dough:

Whisk all-purpose flour, whole-wheat flour, baking powder, salt, baking soda, cinnamon and cardamom (or allspice) in a large bowl.

In another large bowl, combine oil, butter, sugar, honey, eggs, milk, orange zest, vanilla and almond extracts. Beat the wet ingredients with an electric mixer first on low speed, then on medium speed, until well combined.

Add half the dry ingredients and beat on low speed until just incorporated. Stir in the remaining dry ingredients with a wooden spoon until evenly incorporated. If the mixture is too dry to hold together, stir in up to 1 tablespoon more milk.

Cover and refrigerate the dough for 30 to 45 minutes to reduce its stickiness.

Next:

Turn the dough out onto a work surface and divide in half. Shape each half into a 6-inch-long log. Working with one log at a time, center it on a 16-inch-long sheet of baking parchment or wax paper. Cover with a second sheet. Press and then roll into a 12-by-15-inch rectangle of even thickness, inverting the dough occasionally to roll out any wrinkles and patching it to make the sides as even as possible. Transfer the dough, in the paper, to a baking sheet.

Repeat with the remaining log of dough and transfer to the baking sheet. Place the baking sheet in the freezer until the dough is slightly firm, about 15 minutes.

To prepare pinwheel rolls:

Place one sheet of dough on a work surface. Peel off the top sheet of paper. Spread half the reserved filling evenly over the dough (it will be a thin layer). Working from a 15-inch-long side, tightly roll up the dough jelly-roll style, leaving the bottom sheet of paper behind. While rolling, slightly stretch out the center to yield an evenly thick roll. Wrap the roll in a clean sheet of wax paper, twisting the ends to prevent unrolling.

Place on a baking sheet. Repeat with the second piece of dough and place on the baking sheet. Freeze until firm, at least 3 to 4 hours.

To bake cookies:
Position racks in the upper third and center of the oven; preheat to 350°F. Line 2 large baking sheets with parchment paper. Working with one pinwheel roll at a time, trim the uneven ends. Cut the roll crosswise into 1/4-inch-thick slices using a large serrated knife; periodically turning the roll to maintain a relatively round cookie shape.

Place the cookies on the prepared baking sheets, spacing them about 1/2 inch apart. Bake the cookies until puffed and barely golden brown, 12 to 16 minutes, switching the pans back to front and top to middle halfway through baking.

Immediately transfer the cookies to wire racks to cool completely. Cut and bake the remaining pinwheel roll.

NUTRITION INFORMATION: (Makes about 90 cookies) Per cookie: 54 calories; 1 g fat (0 g sat, 1 g mono); 6 mg cholesterol; 10 g carbohydrate; 1 g protein; 0 g fiber; 24 mg sodium.

MAKE AHEAD TIP: Cover and refrigerate filling for up to 2 days. Tightly wrap pinwheel logs 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.

Enjoy!

Yours in health, Kate