Heat oven to 350 degrees. Finely chop half the pecans, and leave remaining ones in halves; set aside. In an electric mixer fitted with the paddle attachment, combine baking powder, flour, sugar, and salt. In a bowl, beat eggs, yolks, and vanilla. Add to dry ingredients; mix on medium low until sticky dough is formed.
In a bowl, beat eggs, yolks, and vanilla. Add to dry ingredients; mix on medium low until sticky dough is formed. Stir in pecans, cranberries, and zest. Turn dough out onto well-floured board; sprinkle with flour, and knead slightly.
In a bowl, beat eggs, yolks, and vanilla. Add to dry ingredients; mix on medium low until sticky dough is formed. Stir in pecans, cranberries, and zest. Turn dough out onto well-floured board; sprinkle with flour, and knead slightly. Shape into 9-by-3 1/2-inch logs. Transfer to prepared baking sheet. Bake until golden brown, 25 to 30 minutes.
It is made in a solid sheet on a casserole dish and sliced up in chocolate bark style and very popular at gatherings. Low carb cookie baking is tricky because the ingredients that we have to work with can take some unexpected turns.