Cranberry Canes

My mother would make these every Christmas when we were growing up. They have been a family favorite for many years now.

Scald 1 cup milk. Cool to lukewarm. In a large bowl, measure 4 cups unsifted flour, 1/4 cup sugar, 1 t. salt. Cut in 2 sticks of butter until mixture resembles coarse meal. Dissolve one package yeast in 1/4 cup warm water. Add to flour mixture the yeast, milk and 2 beaten eggs. Cover dough tightly and refrigerate for 2 hours or up to 2 days.

Filling:
1 and 1/2 cups chopped fresh cranberries
1/2 cup sugar
1/2 cup raisins
1/3 cup chopped pecans
1/3 cup honey
1 and 1/2 t. orange peel

Cook filling ingredients over medium heat. Bring to a boil. Cook 5 minutes. Cool.

Divide dough in half. On floured surface, roll out one dough half to 18 x 15-inch rectangle. Spread half of the filling on dough. Fold dough in thirds so it is 15 x 6-inches. Cut into about 15 strips, one inch wide, and twist ends in opposite directions. Repeat with other dough half. Place on greased or parchment lined baking sheet. Bake 400 degrees, 10-15 minutes. Ice with confectioner's icing. (I like to add a little cream cheese to my icing.)