Cranberry-Orange Pinwheels

1. 1

   For filling, in a food processor bowl combine cranberries, pecans, and brown sugar.

2. 2

   Cover; process until cranberries and nuts are finely chopped; set aside.

3. 3

   In a large mixing bowl cream butter and sugar.

4. 4

   Add baking powder, and salt.

5. 5

   Beat until combined, scraping sides of bowl.

6. 6

   Beat in eggs and orange peel until combined.

7. 7

   Beat in flour.

8. 8

   Divide dough in half.

9. 9

   Cover and chill dough about 1 hour or until easy to handle.

10. 10

    Roll half of the dough between pieces of waxed paper into a 10-inch square.

11. 11

    Spread half of filling over dough square to within 1/2 inch of edges.

12. 12

    Roll up dough.

13. 13

    Moisten edges; pinch to seal.

14. 14

    Wrap in waxed paper or plastic wrap.

15. 15

    Repeat with remaining dough and filling.

16. 16

    Chill for 4 to 24 hours.

17. 17

    Cut rolls into 1/4-inch slices.

18. 18

    Place slices 2 inches apart on an ungreased cookie sheet.

19. 19

    Bake in a 375u00b0 oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned.

20. 20

    Cool on a cookie sheet for 1 minute.

21. 21

    Transfer to wire rack and let cool.

* Per serving · 4 servings · Values may vary.

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