Cranberry-Orange Pinwheels

Step 1: For filling combine cranberries, pecans, and brown sugar in a blender container or food processor bowl. Cover and blend or process until cranberries and nuts are finely chopped; set aside.

Step 2: In a large mixing bowl beat butter with an electric mixer for 30 seconds.

Step 3: Add granulated sugar, baking powder, and salt. Beat until combined

Step 4: Beat in eggs and orange peel until combined.

Step 5: Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

Step 6: Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.

Step 7: Roll half of the dough between pieces of parchment or waxed paper into a 10-inch square.

Step 8: Spread half of the filling over dough square to within 1/2 inch of edges; roll up dough. Moisten edges and pinch to seal.

Step 9: Wrap in parchment paper or plastic wrap. Repeat with remaining dough and filling. Chill for 4 to 24 hours.

Step 10: Cut rolls into 1/4-inch slices and place 2 inches apart on an ungreased cookie sheet.

Step 11: Bake in a 375° degree F oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned.

Step 12: Cool on cookie sheet for 1 minute.

Step 13: Transfer to a wire rack and let cool.