Step 1 Use a blender or food processor to combine cranberries, pecans, and brown sugar. Blend until cranberries and pecans are finely chopped and set aside.

Step 2 In a large mixing bowl, beat butter with an electric mixer on medium-to-high speed for 30 seconds.

Step 3 Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally.

Step 4 Beat in eggs, orange peel, Clarksburg Cranberry Ginger Hard Cider, and cream of tartar until combined.

Step 5 Add in the flour one cup at a time. Use the mixer as much as you can, stirring in any remaining flour.

Step 6 Divide the dough in half. Cover and chill for about 1 hour or until it’s easy to handle.

Step 7 Roll half of the dough between pieces of parchment or waxed paper into a 10-inch square. Don’t forget to flour the surface as needed.

Step 8 Spread half of the filling over dough square to within a half inch of edges.

Step 9 Roll up dough, moisten edges, and pinch to seal. Wrap in parchment paper or plastic wrap. Repeat with remaining dough and filling. Chill for 4 to 24 hours.

Step 10 Cut rolls into quarter-inch slices. If the dough starts to soften, chill in the freezer for a few minutes. This will ensure a more defined swirl in the cookie.

Step 11 Place cookie slices about 2 inches apart on an ungreased cookie sheet. Bake in a 375° F oven for 8 to 10 minutes, or until edges are firm and bottoms are lightly browned.

Step 12 Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool.