Cran-Orange Icebox Cookies

Awesome recipe for the holidays.  I got the recipe from TOH. 

• Ready In: 40 mins
• Serves: 6
• Yields: 5 Dozen

Ingredients

• 1  cup butter, softened
• 1  cup sugar
• 1  large egg
• 2  tablespoons 2% low-fat milk
• 1  teaspoon vanilla extract
• 3  cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 2  teaspoons orange zest
• 2⁄3 cup dried cranberries, chopped
• 1⁄4 cup pecans, chopped
• 8 -10  drops  red food coloring (optional)

Directions

1. * 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
2. Transfer 1 cup dough to a small bowl; stir in orange zest and set aside. Add the cranberries, pecans and, if desired, food coloring; divide in half.
3. Line an 8x4-in. loaf pan with waxed paper. Press one portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm.
4. Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 inches apart on lightly greased baking sheets.
5. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container.