Ingredients
1 cup Cranberries
1 cup Pecans
1/4 cup packed Brown Sugar
1 cup Butter, softened
1 1/2 cups Sugar
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
2 Eggs
2 teaspoons finely shredded Orange Peel
3 cups all-purpose Flour
Preparation
In a food processor bowl combine cranberries, pecans and brown sugar. Process until cranberries and nuts are finely chopped.
In a mixing bowl, cream butter and sugar until combined. With mixer running add baking powder, salt , egg and orange peel, beat until well incorporated. In 3 batches, add flour and mix until well combined. Divide dough in half, cover with plastic wrap and chill for 1 hour.
Roll dough, between pieces of waxed paper into 2-10 inch squares. Spread filling over dough to within 1/2 inch of edges: roll up dough. Moisten edges; pinch to seal. Wrap in plastic wrap. Chill for at least 4 hours.
Preheat oven to 375. Cut rolls into 1/4-inch slices. Place slices 2 inches apart on an ungreased cookies sheet. Bake for 8-10 minutes or until edges are firm and bottoms are lightly brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Makes about 60 cookies.
