Simple Orange Cranberry Icebox Cookies are the perfect treat to welcome spring! Easy to make and ideal for an Easter Brunch or a picnic in the park.
Combine the flour, baking powder, and Pink Himalayan sea salt in a bowl, mix and set aside.
Cream the butter and sugar on medium-high until light and fluffy. Then add in the egg, vanilla, and milk and beat until combined.
Add the flour in 2 batches, mixing thoroughly after each addition.
Transfer 1 cup of the dough to a small bowl; stir in orange zest and set aside.
Add the cranberries, pan roasted pecans, and red gel food coloring to the remaining dough (that you removed 1 cup from for the orange zest).
Add the white chocolate chips and fold in by hand with a flat bottomed wooden spatula, mix until blended. Then divide this pink dough in half to create the layers.
Line an 8x4-inch loaf pan with parchment paper, press one half of cranberry dough evenly into the bottom of the pan.
Top with orange dough.
Remove dough from pan; cut in half lengthwise.
Cut each portion into 1/4-in. slices. Place 1 in. apart on parchment lined sheet pan. Bake at 375°F/190°C for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool completely.