It’s time again for the Great Food Blogger Cookie Swap! This year, the swap raised nearly $14,000 for Cookies For Kids’ Cancer. Special thanks to the incredible Julie and Lindsay, fearless organizers of the swap.
Of all the cookies I’ve made lately (and that’s well over 200), these were the first that my husband ate whenever he wanted something sweet. Cranberry and orange is a classic combination, and tang from each of the fruit gives these cookies a fresh flavor.
source: Better Homes and Gardens 100 Best Cookies, 2005
- In a food processor, pulse the cranberries, pecans, and brown sugar until finely chopped. Set aside.
- Beat butter in a large mixing bowl for 30 seconds. Add sugar, baking powder, and salt, and beat until fluffy. Scrape down the sides a few times as you go. Mix in the eggs and orange peel. With the beater on low, beat in as much of the flour as you can. Stir in any remaining flour with a wooden spoon.
- Divide dough in half. Flatten dough and wrap in plastic wrap. Chill for an hour.
- Roll dough between two pieces of waxed paper into a 10-inch square. Spread half the cranberry mixture evenly over the surface of the dough, leaving a ½ inch around the edge bare.
- Tightly roll the dough; pinch the edges and ends to seal. Wrap the roll in the waxed paper, and chill for 4-24 hours. Repeat with remaining dough and filling.
- Preheat oven to 375 degrees F. Slice rolls into ¼-inch disks. Place on an ungreased cookie sheet one inch apart. Bake for 8-10 minutes, until edges are firm and lightly brown.
- Cool cookies on cookie sheet for 5 minutes. Transfer to a wire rack and let cookies completely cool.