Orange Cranberry Slices - butter

Method

• 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.