Cookie Dough

1. In a food processor, pulse to combine the cranberries, pecans, and brown sugar. Process until the pecans are very finely chopped. Set aside.
2. In a large mixing bowl, or a stand mixer with a paddle attachment, beat the butter on medium speed until smooth. With the mixer running on medium-low, pour in the sugar. Beat until it is light and fluffy, stopping to scrape down the sides a couple of times to ensure it is evenly mixed.
3. Beat in the eggs and orange zest, and scrape down the bowl at least one time to ensure it is evenly incorporated.
4. In a large bowl, whisk together the flour, baking powder, and salt.
5. Mix in the flour mixture on low speed until the dough forms.
6. Divide the dough into two portions, and wrap in plastic wrap and refrigerate for at least one hour. This will make it easier to roll out.
7. Roll one portion of the dough out at a time into a 10×10″ square. Spread half of the cranberry filling onto the dough, leaving 1/2″ clear at the edge closest to you. Moisten the edge so that it sticks to the dough when it is rolled up. Roll the dough up tightly from the far edge towards you to create the pinwheel effect. Seal the edge of the dough.
8. Wrap tightly in plastic wrap and freeze, or refrigerate for 2 hours, or overnight (my choice).
9. Repeat with the other portion of the dough.

To Bake

1. Preheat oven to 375 degrees. Cut the pinwheel cookie roll into 1/4″ thick slices and place on a parchment paper lined baking sheet. Bake until the edges turn golden brown, about 8-10 minutes.
2. Allow the cookies to cool on the sheet for 1-2 minutes before removing them to cool completely on a wire rack.

For Orange Drizzle

1. In a small bowl, whisk together all of the ingredients. Start out with 1 tablespoon of milk, and add more as needed to adjust the consistency so it will drizzle.
2. Drizzle over 1/2 of the cookie, or all if you want more! Sprinkle with sparkling sugar if you have it, or omit. They are delicious either way!