Makes 5 dozen
1 Cup dried Cranberries (or Fresh Cranberries)
1 Cup Pecans
1/4 Cup Light Brown Sugar (packed)
1 Cup Butter, softened
1 1/2 Cups Granulated Sugar
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Eggs
3 Teaspoons finely grated Orange Peel
3 Cups All-Purpose Flour
1/8 Teaspoon Orange Oil
Orange Gel-Paste color (optional)
FOR THE DOUGH
In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.
Add baking powder and salt to combine, scraping the sides of the bowl occasionally.
Beat in the eggs, orange peel and orange oil.
At this point add the orange gel-paste color using a tooth pick. Dip a tooth pick into the gel (3-5 times) then into the dough, using a different tooth pick each time so that the gel does not become contaminated.
Beat in as much of the flour as possible. Stir in the remaining flour with a wooden spoon.
Divide the dough in half and form into a rectangle, place on plastic wrap and cover. Chill for 30 to 60 minutes, until easy to work with.
FOR THE FILLING
In a blender or food processor, combined the cranberries, pecans and brown sugar until finely chopped. (A few chunks of cranberry and nut can remain.) Set aside.
TO ASSEMBLE
Roll half of the dough between 2 pieces of wax paper forming a 10x15 inch rectangle.
Spread half of the filling over the dough, staying within a 1/2 inch of the edge, and roll up the dough. Moisten the edges with water and press to seal.
Wrap in plastic wrap and chill for at least 4 hours.
Repeat with the remaining filling and dough.
Preheat oven to 375 degrees F.
Cut slices about 1/4 inch thick and place about 2 inches apart on ungreased cookie sheet or parchment lined cookie sheet.
Bake for 8 to 10 minutes until bottoms are barely browned and the edges are set.
Cool on the cookie sheet for a 1 minute and remove to a rack.
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