Makes About 3 Dozen Cookies

Prepare the filling by combining all the filling ingredients in a small saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat and chill until completely cold -- at least 2 hours.

Meanwhile, prepare the dough. Mix flour, baking powder, zest, cinnamon and nutmeg in a small bowl. Use a large bowl and an electric mixer to beat together butter, brown sugar egg and vanilla until fluffy and creamy -- about 3 minutes. Turn the mixer speed to low and gradually add the flour mixture, beating just until blended -- do not over mix. Cover the bowl and refrigerate the dough for at least an hour.

Remove dough from the refrigerator and roll into a 16 by 8 inch rectangle on a lightly floured surface. Trim the edges of the dough so you have a perfectly symmetrical rectangle. Use a knife or offset spatula to spread the cranberry filling evenly over the cookie dough, leaving about a 1/4 inch margin all the way around. Carefully roll the dough into a cylinder. Cut cylinder in half to make two. Wrap each cylinder in plastic wrap and chill in the refrigerator for at least 2 hours and up to 3 days (you can also freeze the dough at this point and bake it at a later date.