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1
Preheat oven to 350F degrees.
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2
Finely chop half the pecans, leaving the remaining pecans as halves.
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3
Set aside.
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4
In a large bowl, combine the baking powder, flour, sugar and salt.
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5
Set aside.
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6
In a small bowl, beat together the eggs, egg yolks and vanilla.
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7
Add to dry ingredients and mix until sticky dough is formed.
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8
Stir in pecans, cranberries and lemon zest.
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9
Line a large baking sheet with parchment paper.
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10
Divide dough in half.
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11
With one half, scoop out small amounts of dough with a wooden spoon and form a rough log directly on the parchment paper.
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12
With floured hands, shape rough log into a smooth log which measures 9 inches long by 3 inches wide.
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13
Repeat with second half of dough, placing it about 4-5 inches away from first log.
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14
Bake until golden brown, about 25-30 minutes.
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15
Remove from oven and let stand for 10 minutes or until cool enough to handle.
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16
In the meantime, reduce oven temperature to 275F degrees.
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17
On cutting board, with serrated knife, cut logs into 1/2 inch thick diagonal slices.
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18
Place pieces, cut side down, on baking sheet.
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19
Bake for 20 minutes or until lightly toasted.
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20
Turn cookies over and bake for 20 minutes longer or until slightly dry.
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21
Cool on wire rack then store in an airtight container.
