Orange Cranberry Slices
- 1 cup Land O Lakes Butter, softened
- 1 cup sugar
- 1 Land O Lakes Egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons freshly grated orange zest
- 2/3 cup sweetened dried cranberries, chopped
- 1/4 cup chopped pecans
- 8 to 10 drops red food color
- Line 8x4-inch loaf pan with plastic food wrap, extending wrap several inches over ends.
- Set aside.
- Combine butter and sugar in bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Add egg, milk and vanilla; continue beating until well mixed.
- Add flour and baking powder; beat at low speed until mixture forms a dough.
- Remove 1/3 of dough to another bowl; knead orange zest into dough.
- Add dried cranberries, pecans and red food color to remaining dough; beat until well mixed.
- Divide cranberry dough in half; evenly press half of cranberry dough into prepared pan.
- Evenly press orange dough on top of cranberry dough.
- Cover with remaining cranberry dough, pressing down evenly.
- Cover dough tightly with plastic food wrap ends.
- Refrigerate 4 hours or until firm.
- Heat oven to 375F.
- Remove dough from pan; unwrap.
- Cut dough into 1/4-inch slices; cut each slice into thirds.
- Place 2 inches apart onto ungreased cookie sheets.
- Bake 8-10 minutes or until edges are lightly browned.
- Cool 1 minute on cookie sheet.
- Transfer to cooling rack; cool completely.
butter, sugar, egg, milk, vanilla, allpurpose, baking powder, orange zest, cranberries, pecans, color
Taken from www.landolakes.com/recipe/423/orange-cranberry-slices (may not work)