Cranberry Pinwheels

Directions

In a large bowl, cream butter, sugar, egg and vanilla until light and fluffy.

In a medium bowl, combine flour, baking powder and salt.

Gradually add to creamed mixture until well combined.

Gather dough into a ball, cover with plastic and refrigerate for two hours.

In a small bowl, combine the brown sugar and milk.

Roll out the refrigerated dough on a lightly floured pastry board, creating a large rectangle.

Spread the brown sugar mixture over the dough Sprinkle with with the ground cranberries, walnuts and orange peel, leaving a ¼ inch border on each of the narrow ends.

Beginning at one of the narrow ends, roll the dough into a tight jelly roll.

Wrap the roll with wax paper, seam side down, and freeze overnight.

Preheat the oven to 375℉ (190℃).

Grease 2 cookie sheets. Cut the frozen roll, seam side down, into ¼ inch slices and place on greased cookie sheets, 3 inches apart.

Bake for 12 to 15 minutes or until the edges are lightly browned.

Remove from pan and cool on a wire rack.