1 cup (225 g) unsalted butter, softened to room temperature
1/2 cups (300 g) granulated sugar
1/2 teaspoon baking powder
3 1/4 cups (405 g) flour
2 teaspoons grated orange peel (optional)
Filling: In a food processor combine the cranberries, pecans and dark brown sugar.
Whiz until finely chopped but not a paste! Set filling aside. (This can also be
done by hand, simply finely chop both the cranberries and the pecans and stir together
with the brown sugar.)
Cookie Dough: In a large mixing bowl, beat the butter with an electric mixer
on medium speed for 30 seconds until fluffy.
Add the granulated sugar, baking powder and salt and beat until well combined,
scraping down the sides as needed.
Add the eggs (and the orange peel, if using) and beat until combined.
Beat in as much of the flour as you can with the mixer, then fold in the remaining
flour with a wooden spoon.
Divide dough in half, wrap each piece in plastic wrap and chill in the refrigerator
for about an hour or until easy to handle.
Between sheets of wax paper (I ended up pulling off the waxed paper and working
on a floured surface, but you do what's easiest for you), roll each half of
dough into a 10-inch (25 cm) square. Spread half of the cranberry-pecan- brown sugar
filling evenly over the first square of dough leaving about a 1/2-inch margin free
at the top. Roll up the dough jelly-roll style. Moisten the bare edge, press and
pinch to seal.
Wrap tightly in plastic wrap and refrigerate for 4 hours.
Repeat with the remaining dough and filling.
Preheat the oven to 375 degrees F (190 degrees C).
Cut each roll into 1/4-inch (1/2 cm) slices. Place slices on ungreased cookie
sheets spacing them 2 inches (5 cm) apart.
Bake for 10 - 12 minutes or until edges are firm, cookies are golden and the
bottoms of the cookies are light brown.
Remove from the oven, allow the cookies to rest for 1 minute before transferring
them to wire cooling racks. Allow to cool.