Ingredients
2 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon soda
1/4 teaspoon baking powder
1/2 cup shortening
1/2 cup butter, softened
1/2 cup packed light brown sugar or SPLENDA Brown Sugar
1/2 cup granulated sugar or SPLENDA for Baking
1 egg
2 tablespoons orange juice
2 teaspoons orange zest
1 cup chopped pecans
1 cup chopped dried cranberries
1/4 cup powdered sugar
Preparation
In a medium bowl, sift together first four ingredients. In a large bowl, beat together shortening, butter, sugars, egg, orange juice and orange zest on low speed. Slowly beat flour mixture into shortening mixture. Stir in pecans and cranberries. Sprinkle 2 tablespoons powdered sugar on a work surface. Place half of roll dough on work surface. Roll dough into a 2-inch diameter log. Repeat for second half of dough. Wrap logs in wax paper. Chill for one hour. Preheat oven to 375 degrees. Spray a large cookie sheet with non-stick cooking spray. Slice dough into 1/4-inch thick slices. Place 2-inches apart on prepared cookie sheet. Bake for 10-12 minutes until edges are golden. Remove to wire rack to cool.
