- 1 1/2 C. flour
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 C. butter, at room temperature
- 3/4 C. sugar
- 1 egg
- 1 tsp. vanilla extract
- 1/3 C. finely chopped fresh cranberries
- 1/2 C. finely chopped pecans
- 1 Tbsp. freshly grated orange zest
In a bowl, combine the first three dry ingredients. Set aside.
Next, cream the butter, sugar, egg and vanilla together. Add dry ingredients until mixture forms a dough. Refrigerate one hour or more.
In a small bowl, combine cranberries, pecans and orange zest.
On a floured surface, roll the dough to a 10″ square. Sprinkle the cranberry/pecan mixture onto the dough, leaving about an inch on each of the ends. Press into dough slightly, then roll in a jelly-roll fashion. Wrap in wax paper and freeze 4 hours or overnight.
Preheat oven to 375. Slice the dough in 1/4″ rounds and place on a parchment-covered cookie sheet. Bake approximately 13-15 minutes or until lightly browned on top.
Yield: 24-30 cookies
Via Star Tribune submitted by Annette Poole of Prior Lake, MN.