• 1/2 cup butter
  • 1 1/2 cups sugar
  • 2 T finely grated orange zest
  • 1 t vanilla
  • 5 eggs
  • 1 cup chopped dried cranberries
  • 2 cups chopped pecans
  • 1 T baking powder
  • 1/2 t salt
  • 4 1/2 cups flour
  • plastic wrap and parchment paper


Zest orange, chop pecans, chop cranberries.

Cream butter and sugar.  Add orange zest, vanilla, eggs, cranberries, and nuts, stirring with each addition.

Mix flour, baking powder, and salt and gradually add to liquid mixture.

Dough will be sticky.  Divide in quarters and wrap each in plastic wrap.  Refrigerate overnight.

Preheat oven to 325.

Line baking sheets with parchment paper.

Use your hands to shape a blob of dough into a log on the lined baking sheet.  (I find it’s helpful to brush with a little water or use wet hands for this.)

Bake for 30 minutes or until pale gold.  Cool log on a wire rack.

Slice log into slices about 1 inch thick.

Place slices on parchment lined baking sheet and bake for an additional 8 or so minutes (until starting to turn golden), then flip them and bake an additional 8  minutes.

Cool slices on wire racks and store in airtight container.

These freeze very well.

You can also melt white or dark chocolate and drizzle over the top to make it extra pretty.  🙂