Cranberry-Orange Pinwheels

This is another cookie I've made two years in a row. I love the combination of the cranberry, orange, and pecan that goes into this gorgeous swirls. They also stay firm, yet soft, which is great because I hate cookies that harden.


Cranberry-Orange Pinwheels
(Better Homes and Gardens, pg 256)
1 cup cranberries
1 cup pecans
1/4 cup brown sugar, packed
1 cup butter, softened
1 1/2 cup sugar
1/2 tsp baking powder
1/2 tsp salt
2 eggs
2 tsp finely shredded orange peel
3 1/4 cup flour

For filling, in a food processor combine cranberries, pecans, and brown sugar. Cover and process until cranberries and pecans are finely chopped. Set filling aside.

In a large mixing bowl beat butter with a mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Add eggs and orange peel; beat until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Divide dough in half; cover and chill about 1 hour or until easy to handle.

Between waxed paper, roll half of the dough into a 10 inch square. Spread half of the filling over dough to within ½ inch of edges; roll up dough. Moisten edges; pinch to seal. Wrap in plastic wrap. Repeat with remaining dough and filling. Chill for 4 to 24 hours.

Preheat oven to 375F. Cut rolls into ¼ inch slices. Place slices 2 inches apart on an ungreased cookie sheet. Bake for 10-12 minutes or until edges are firm and bottoms are light brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cook.