Preparation Steps

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
• Make the cranberry and walnut filling. In a mixing bowl, combine the chopped dried cranberries, chopped walnuts, granulated sugar, and orange zest. Mix until thoroughly combined.
• Roll out the pie dough. On a lightly floured surface, roll out each pie crust into a square shape. Generously brush the inside of each pie dough square with the melted butter.
• Add the filling. Spread the cranberry filling evenly over the buttered surface of each pie dough square. Avoid overfilling, as this can make rolling and cutting difficult. Lightly press the filling ingredients down with your fingers so they adhere better to the crust.
• Freeze the dough. Tightly roll up each pie dough square into a log. Pinch the edges to seal. Place the logs in the freezer for 20 minutes to firm up.
• Brush with egg wash. In a small bowl, whisk together the large egg and water until well blended. Remove the chilled logs from the freezer and brush them all over with the egg mixture.
• Slice the cookies. Carefully cut each log into 10 equal slices. If the dough becomes too soft to slice cleanly, return it to the freezer for a few more minutes.
• Bake the cookies. Place the sliced cookies, cut side up, on the prepared baking sheet, about 1 inch apart. Bake for 11 to 14 minutes, or until golden brown.
• Finish and serve. Remove the cookies from the oven and place them on a cooling rack. Drizzle each pinwheel with honey. Let cool slightly before serving.