How to make it

  • In a food processor combine the cranberries, pecans and dark brown sugar. Whiz until finely chopped but not a paste! Set filling aside. (This can also be done by hand, simply finely chop both the cranberries and the pecans and stir together with the brown sugar).
  • Prepare the cookie dough:
  • In a large mixing bowl, beat the butter with an electric mixer on medium speed for 30 seconds until fluffy. Add the granulated sugar, baking powder and salt and beat until well combined, scraping down the sides as needed. Add the eggs (and the orange peel, if adding) and beat until combined.
  • Beat in as much of the flour as you can with the mixer then fold in the remaining flour with a wooden spoon.
  • Divide dough in half, wrap each piece in plastic wrap and chill in the refrigerator for about an hour or until easy to handle.
  • etween sheets of waxed paper,roll each half of dough into a 10-inch (25 cm) square. Spread half of the cranberry-pecan-brown sugar filling evenly over the first square of dough leaving about a 1/2-inch margin free at the top.
  • roll like jelly roll and refrigerate for 4 hours. cut into cookie size. bake at 375 for 10 min

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