Cranberry-Orange Pinwheels

Makes 60 cookies 1 c fresh cranberries

1 c pecans

¼ c packed brown sugar

1 c unsalted butter, softened

1½ c white sugar ½ tsp baking powder ½ tsp salt

2 eggs

2 tsp orange zest

3 c all-purpose flour

In a blender or food processor, combine cranberries, pecans, and brown sugar. Blend or process until everything is finely chopped. Set aside.

Using a mixer, beat butter for 30 seconds, until fluffy.

Add sugar, baking powder, and salt to butter. Beat well, scraping down sides of the bowl occasionally.

Beat in eggs and orange zest, incorporating everything well.

Beat in flour until dough is uniformly mixed. (Start slow with the mixer, so you don’t have a flour explosion in your kitchen!) Divide dough in half, wrap in plastic wrap, and chill for about an hour.

Roll half the dough between pieces of waxed or parchment paper into a 10” square. Spread half the cranberry filling evenly over the dough square to within ½“of the edge. Roll up dough, dampen edges, and pinch to seal. Wrap in plastic wrap and chill for 4–24 hours. Repeat with remaining dough and filling.

Preheat the oven to 3750F, and line cookie sheets with parchment paper or silicone baking sheets. Slice rolls into ¼“slices, and place 2” apart on cookie sheets. Bake for 8–10 minutes, until cookie edges are firm and bottoms are lightly browned. Cool on pans for a few minutes before transferring to a wire rack to cool completely.