Step 1

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.

Step 2

In a large bowl or stand mixer, cream together butter and sugar. Add baking powder, salt, eggs and orange zest. Beat on low/medium for roughly 1 minute. Dough may be lumpy. Add flour by the spoonfuls, mixing on medium speed until ingredients have come together. Cover and chill for at least one hour.

Step 3

Divide dough in half. Place one half between two sheets of wax paper. Roll into a large rectangle roughly 1/4-inch thick. Remove top layer of wax paper. Evenly spread out half of the cranberry filling over dough to 1/2-inch from all sides.

Step 4

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. To prevent flat spots, place dough log in 2 large glasses or wrapped in cardboard paper towel insert.

Step 5

Chill at least 24 hours. After several hours, gently roll log to check for any flat spots.

Step 6

When ready to bake. Preheat oven to 375°F. Slice 1/4-inch thick slices. Space 1-2-inch apart on a baking sheet prepared with parchment paper or a silicone baking sheet. 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.

Step 7

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.