Make over two days as dough needs 24 hours to chill.
Ingredients
- 1 cup cranberries
- 1 cup chopped pecans
- 1/4 cup brown sugar
- 1 cup unsalted butter softened
- 1 1/2 cups white sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 2 teaspoons orange zest
- 3 cups all purpose flour
Method
- Using blender or food processor, blend cranberries, pecans, and brown sugar until evenly chopped.
- In a separate bowl, cream butter, sugar, baking powder, and salt.
- Mix eggs and orange zest into butter mixture.
- Mix in flour until just combined.
- Cover and chill for 1 hour.
- Divide dough into two.
- On a lightly floured surface, roll each piece of dough out into a 10x12 rectangle.
- Spoon half of cranberry mixture onto each rectangle of dough and gently spread it out to within half an inch of each side.
- Roll dough into a tight log.
- Wrap logs in parchment paper and secure with tape.
- Put logs in fridge to chill for a day.
- Preheat oven to 375°F.
- Line baking sheets with parchment paper.
- Using a very sharp knife, cut logs into 1/4 inch slices.
- Place slices on baking sheet with 2 inches between cookies.
- Bake until edges turn golden (about 12 minutes).
- Cool on wire rack.
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