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In a bowl combine flour, salt and baking powder, keep aside (Pic 1).
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Chop the nuts, cranberries and make all the necessary ingredients ready (Pic 1).
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In a mixing bowl, cream butter and sugar until light and fluffy (Pic 2).
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Add vanilla extract mix well followed by half of the flour mixture (Pic 3).
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Later add milk (Pic 4) and gradually add the remaining flour mixture and mix well (Pic 5).
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Don't over moisture the cookie dough, It should be as shown in step wise Picture 5
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If the mixture looks so dry and separate do add the remaining 1 tsp milk.
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Divide the batter in to One : Two parts say if the mixture weighs 450 grams (150 grams 1 portion apart and remaining (2 parts) 300 grams apart).
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For the 1 part (vanilla dough) stir in orange zest and set aside (Pic 6).
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For the remaining two parts, add the cranberries, chopped nuts and food coloring as desired (Pic 6).
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Now divide the cranberry dough in to half equal parts to layer between Orange dough .
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Make each dough as rectangle log of 8X2 inch (length 8 inches and 2 inch wide) over parchment or wax paper.
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Lay one portion of cranberry dough top it with orange dough and then the cranberry dough.
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Align them like triple-Decker bus as shown in picture , Cover and refrigerate for 1 to 2 hours or until firm.
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Remove dough from the refrigerator, Cut each portion into 1/4-inch slices.
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Place them 1 inch apart on a parchment placed cookie sheet or butter/oil greased baking sheets.
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Bake at 375° for 8-10 minutes or until edges begin to brown.
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Remove to wire racks until they turn firm and cool completely.
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Store in an airtight container.