Cranberry Christmas Canes (untested)

This recipe is written in Grammy's handwriting. It is dated December 1971 and is attributed to one of Grammy's best friends Vivian Naseath. I personally knew Vivian and adored her. She was like an aunt to my mom and my aunts, so I always saw her as a great-aunt.

One important note in this recipe: it states that you need to refrigerate the dough for at least 2 hours or up to 2 days. So this is a dough that can be made in advance during the busy holiday cooking season and then bake it when the oven is free.

Ingredients for dough:

• 1 cup milk
• 4 cups unsifted flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon grated lemon peel [aka "lemon zest"]
• 1 cup margarine [I would use butter]
• 1 package active dry yeast
• 1/4 cup warm water
• 2 beaten eggs

Ingredients for filling:

• 1 1/2 cup finely chopped cranberries
• 1/2 cup sugar
• 1/2 cup raisins
• 1/3 cup chopped pecans
• 1/3 cup honey
• 1 1/2 teaspoon grated orange peel [aka "orange zest"]

Instructions for dough:

1. In a saucepan, scald the milk then let it cool to lukewarm
2. In a large mixing bowl, mix flour, sugar, salt, and lemon zest
3. Cut in the butter with bladed dough blender (aka "pastry cutter") until like a coarse meal [click here if you need to see what this tool looks like] 
4. Dissolve package of yeast in warm water
5. Combine flour mixture, yeast, milk, and eggs
6. Cover dough tightly
7. Refrigerate dough for at least 2 hours (or up to 2 days)
8. When ready to bake, prepare filling

Instructions for filling:

1. In a saucepan, mix cranberries, sugar, raisins, pecan, honey, and orange zest
2. Bring mixture to a boil over medium heat
3. Cook for 5 minutes
4. Cool

Instructions for constructing Christmas Canes:

1. Divide dough in half
2. Roll each half of the dough into an 18-inch by 15-inch oblong rectangle
3. Spread half the filling mixture on the oblong piece of dough
4. Fold dough into 3 layers in 15-inch long strips
5. Cut into 15 strips
6. Holding ends of each strip, twist in opposite directions
7. Pinch ends to seal
8. On greased baking sheet, shape top of each strip into a hooked cane
9. Bake at 400°F for 10-15 minutes
10. Cool
11. Frost with confectioners' sugar frosting (click here for recipe)