CRANBERRY-ORANGE PINWHEELS

Steps:

• For filling, in a food processor bowl combine cranberries, pecans, and brown sugar.
• Cover; process until cranberries and nuts are finely chopped; set aside.
• In a large mixing bowl cream butter and sugar.
• Add baking powder, and salt.
• Beat until combined, scraping sides of bowl.
• Beat in eggs and orange peel until combined.
• Beat in flour.
• Divide dough in half.
• Cover and chill dough about 1 hour or until easy to handle.
• Roll half of the dough between pieces of waxed paper into a 10-inch square.
• Spread half of filling over dough square to within 1/2 inch of edges.
• Roll up dough.
• Moisten edges; pinch to seal.
• Wrap in waxed paper or plastic wrap.
• Repeat with remaining dough and filling.
• Chill for 4 to 24 hours.
• Cut rolls into 1/4-inch slices.
• Place slices 2 inches apart on an ungreased cookie sheet.
• Bake in a 375° oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned.
• Cool on a cookie sheet for 1 minute.
• Transfer to wire rack and let cool.