Yield:
Makes about 5 dozen 2-inch cookiesIngredients
1 cup cranberries
1 cup pecans
1/4 cup packed brown sugar
1 cup butter, softened
1-1/2 cups granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2 teaspoons finely shredded orange peel
3 cups all-purpose flour
Instructions
For filling, in a blender or food processor combine the cranberries, pecans and brown sugar. Cover and blend or process until the cranberries and nuts are finely chopped; set aside. In a large mixing bowl, beat the butter on high speed for 30 seconds. Add the granulated sugar, baking powder and salt. Beat until combined, scraping sides of the bowl occasionally. Beat in the eggs and orange peel until combined. Beat in as much of the flour as you can. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill dough about 1 hour, until it is easy to handle. Roll half of the dough between pieces of waxed paper into a 10″ square. Spread half the filling over the dough to within 1/2-inch of the edges. Moisten the edges; pinch to seal. Wrap in plastic wrap. Chill 4 to 24 hours. Repeat with remaining dough and filling. Preheat oven to 375 degrees. Cut rolls into 1/4-inch slices; place 2″apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are firm and bottoms are light brown. Cool on cookie sheet for 1 minute. Transfer to wire rack. Cool.
