Cranberry Orange Pinwheels

 Made with fresh cranberries and the bright flavor of orange, these cranberry and orange pinwheels are the perfect cookie to take to a cookie exchange, mail to a friend or serve at your holiday party. 

1 cup fresh cranberries
1 cup pecans
1/4 cup light brown sugar, packed
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

• Combine cranberries, pecans and brown sugar in a food processor. 
• Process until cranberries and nuts are very finely chopped; set aside
• In a large mixing bowl beat butter until light and creamy.
• Add granulated sugar, baking powder and salt.
• Beat until combined, scraping sides of bowl.
• Beat in eggs and orange peel.
• Add flour and beat until combined.
• Divide dough in half.
• Cover and chill dough 1 hour or until easy to handle.
• Roll half of the dough between two pieces of wax paper into a 10-inch square.
• Spread half of the filling over square, leaving a 1/2-inch border along the edges.
• Roll up dough.
• Pinch to seal.
• Wrap log in plastic warp.
• Repeat with remaining dough and filling.
• Chill about 4 hours or until firm.
• Preheat oven to 375 degrees.
• Using a sharp knife, cut rolls into 1/4-inch slices.
• Place slices 2-inch apart on an ungreased cookie sheet.
• Bake 8 to 10 minutes or until edges are firm and bottoms are light brown.
• Let stand for 1 minute on cookie sheet.
• Transfer to a wire rack and let cool.

Recipe: Lady Behind the Curtain