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WHAT YOU'LL NEED
FOR THE FILLING:
1 1/2 cup dried cranberries
1 - 10 oz. jar cherry preserves
1/4 cup water
1/4 cup pecans, minced
FOR THE COOKIE DOUGH:
1/4 cup butter, softened
1 1/4 cup sugar
3 large egg whites, room temperature
3 tbsp. vegetable oil
2 tbsp. milk
2 tsp. vanilla
3 1/3 cup flour
3/4 tsp. baking powder
1/8 tsp. baking soda
HOW YOU'LL MAKE IT
Filling: In a small saucepan, combine cranberries, cherries and water. Cook and stir over medium heat for about 8 minutes or liquid is absorbed. Remove from heat; cool slightly. Transfer to blender and process until smooth. Transfer to bowl; add pecans; refrigerate until chilled.
Dough: In a large bowl, beat butter and sugar until crumbly - about 2 minutes. Beat in egg whites, oil, milk and vanilla. Combine flour, baking powder and baking soda. Gradually add to sugar mixture. Mix well.
Divide dough in half. Form into small rectangles. Cover with plastic; refrigerate for 2 hours. Once chilled, remove plastic, sprinkle lightly with flour. Roll out on parch-ment paper into 12 x 9 rectangles. Spread with half of the filling; leaving a 1/2 inch border on all sides. Roll up jelly roll style starting with the long side. Repeat with remaining dough and filling.
Wrap each roll in parchment paper; refrigerate at least 4 hours. Unwrap dough, cut into 1/2 inch slices.
Place 2 inches apart on parchment lined cookie sheet. Bake at 350 degrees for 15 - 18 minutes. Do not overbake. Remove to wire racks to cool.
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