Ingredients: 1C cranberries 1C pecans 1/4C butter, softened 1 1/2C sugar 1/2 tsp baking powder 1/2 tsp salt 2 eggs 3 tsp orange zest 3C flour Directions: In a food processor; add cranberries, pecans and brown sugar. Blend well until only small pieces remain. Set aside or cover and chill until needed. In a large bowl or stand mixer, cream butter and sugar. Add baking powder, salt, eggs and orange zest. Beat only low/medium for roughly 1 minute. Contents may be lumpy. Add flour by the spoonfuls, mixing on medium speed until ingredients have been mixed well. Cover and chill for at least one hour. Divide dough in half. Place one half between two sheets of wax paper. Roll into a large rectangle roughly 1/4" thick. Remove top layer of wax paper. Evenly spread out half of the cranberry filling over dough to 1/2" from all sides. Begin rolling from one of the short ends. Dough may stick at first. Gently guide dough by pulling up on wax paper. Pinch to seal ends. Transfer rolled dough log to a clean sheet of waxed paper. Roll and tape shut. Place between two large drinking glasses. This will help prevent flat bottom logs. Chill at least 24 hours. After several hours, gently roll log to check for any flat spots. When ready to bake. Preheat oven to 375 degrees. Slice 1/4" thick slices. Space 1-2" apart on a baking sheet prepared with parchment paper or a silpat. Bake for 8-10 minutes or until bottoms are just turning golden. Let cookies rest on tray for 1-2 minutes before transferring to a wire rack to cool. Store in a covered container for up to a week. Remaining dough may be frozen. Label well with any instructions such as type of dough, baking temp, time, etc.