Recipe

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• 1 cup cranberries
• 1 cup pecans
• 1/4 cup packed brown sugar
• 1 cup butter, softened
• 1 1/2 cups granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 2 tsp finely shredded orange rind
• 3 cups all-purpose flour

• 1 For filling, in a food processor bowl combine cranberries, pecans, and brown sugar.
• 2 Cover; process until cranberries and nuts are finely chopped; set aside.
• 3 In a large mixing bowl cream butter and sugar.
• 4 Add baking powder, and salt.
• 5 Beat until combined, scraping sides of bowl.
• 6 Beat in eggs and orange peel until combined.
• 7 Beat in flour.
• 8 Divide dough in half.
• 9 Cover and chill dough about 1 hour or until easy to handle.
• 10 Roll half of the dough between pieces of waxed paper into a 10-inch square.
• 11 Spread half of filling over dough square to within 1/2 inch of edges.
• 12 Roll up dough.
• 13 Moisten edges; pinch to seal.
• 14 Wrap in waxed paper or plastic wrap.
• 15 Repeat with remaining dough and filling.
• 16 Chill for 4 to 24 hours.
• 17 Cut rolls into 1/4-inch slices.
• 18 Place slices 2 inches apart on an ungreased cookie sheet.
• 19 Bake in a 375° oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned.
• 20 Cool on a cookie sheet for 1 minute.
• 21 Transfer to wire rack and let cool.