Cranberry Orange Pinwheels

Recipe from Lady Behind the Curtain

Ingredients

• 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

Directions:

1. 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.