1 cup cranberries
1 cup pecans
1/4 cup brown sugar
1 cup softened butter
1 1/2 cups sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2 teaspoons grated orange peel
OR
1/2 teaspoon orange extract
3 cups flour

Blend or process together berries, nuts and brown sugar till finely chopped. Beat butter till smooth. Add sugar, baking powder and salt and beat till combined. Beat in eggs and peel till combined. Beat in as much flour as possible then stir in remaining flour. Divide dough in half, wrap each in plastic wrap and chill 1 hour till easy to handle. Roll out half of dough to 10 inch square. Spread half of filling over dough to within 1/2 inch of edges. Roll up jelly roll style. Moisten edges and pinch to seal. Wrap in plastic wrap and chill 4-24 hours. Repeat with remaining dough and filling. Heat oven to 375°F. Cut rolls into 1/4 inch thick slices and place 2 inches apart on ungreased baking sheets. Bake 8-10 minutes till edges are firm and bottoms are light brown. Cool on sheets 1 minute before removing to rack to cool completely.