Cranberry And Orange Pinwheels

Filling
1 tablespoon cornstarch
¾ cup whole berry cranberry sauce
¼ cup orange marmalade

Cookies
¾ cup firmly packed brown sugar
½ cup margarine or butter, softened
1 egg
1 ¾ cups Pillsbury’s Best All Purpose or Unbleached Flour
1 teaspoon baking powder
1 teaspoon grated orange peel
¼ teaspoon salt
¼ teaspoon allspice

In small saucepan, combine all filling ingredients. Bring toa boil over medium heat, stirring constantly. Refrigerate until thoroughly chilled.

In large bowl, beat brown sugar, margarine and egg until light and fluffy. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder, orange peel, salt, and allspice; mix well. Cover with platic wrap; refrigerate 1 hour for easier handling.

On lightly floured surface, roll dough into 16x8-inch rectangle. Spoon and spread cooled filling evenly over dough to within ½ inch of edges. Starting with 16-inch side, roll up jelly-roll fashion; cut in half to form two 8-inch rolls. Wrap tightly in plastic wrap or waxed paper; freeze at least 2 hours.

Heat oven to 375º F. Generously grease cookie sheets. Using sharp knife, cut dough into ½-inch thick slices. Place 2 inches apart on greased cookie sheets. Bake at 375º F for 9 to 13 minutes or until light golden brown. Immediately remove from cookie sheets. 3 dozen cookies.