Cranberry Walnut Swirls

makes: 3 dozen

pastry
½ cup butter or margarine softened
¾ cup granulated sugar
1 egg
1 teaspoon vanilla
1-1/2 cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
filling
½ cup finely chopped cranberries
½ cup finely chopped walnuts
1 tablespoon grated orange peel
3 tablespoons brown sugar
2 teaspoons milk

Beat butter and sugar until light and fluffy. Add egg and vanilla. Combine flour, baking powder and salt and add to creamed mixture. Wrap in plastic wrap and refrigerate dough one hour. Combine cranberries, walnuts and orange peel; set aside. Combine brown sugar and milk. On lightly floured surface roll dough into a 10 inch square. Brush with sugared milk. Spread with cranberry mixture leaving a ½ inch on two opposite ends. Roll from the filling-free border to the other, (jelly roll fashion). Wrap in wax paper and freeze until firm, several hours or overnight. Preheat oven to 375F. Grease cookie sheets. Unwrap dough and cut into ½ inch slices. Bake 14 to 15 minutes until edges are lightly browned. Remove to wire racks to cool.