Cranberry Pinwheels

1/2 c Butter or margarine

1 1/2 c Ground cranberries

1 c Granulated sugar

1 c Ground walnuts

1 Egg

1 ts Grated orange peel

1 ts Vanilla

2/3 c Brown sugar

1 1/2 c Flour

1/4 c Milk

1/4 ts Baking powder

1/4 ts Salt

Recipe by: groll@DPW.COM (Jayne Gordon Groll) 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 1/4 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 degrees. Grease 2 cookie sheets. Cut the frozen roll, seam side down, into 1/4 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.
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