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Fruit-Filled Dainties

Refrigerated cookie dough can be shaped into cookies or tarts in this recipe from our Test Kitchen. Use one filling or make them both.

36 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

CRAN-ORANGE FILLING:
2 cups dried cranberries
9 tablespoons orange marmalade
APRICOT-ORANGE FILLING:
9 tablespoons orange marmalade
4-1/2 teaspoons water
2-1/4 cups chopped dried apricots
DOUGH:
1 tube (18 ounces) refrigerated sugar cookie dough, softened
1/4 cup all-purpose flour
Confectioners' sugar

Directions

Prepare either the cran-orange or apricot-orange filling. For
cran-orange filling, combine cranberries and marmalade in a food
processor; cover and process until finely chopped. For
apricot-orange filling, combine the marmalade, water and apricots in
a food processor; cover and process until finely chopped.
In a large bowl, beat cookie dough and flour until smooth. Divide
into thirds. Work with one portion at a time and keep remaining
dough covered.
To prepare cookies: On a floured surface, roll out one portion of
dough to 1/8-in. thickness. Cut into 2-1/2-in. squares or cut with a
2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking

2 of 2

Fruit-Filled Dainties (continued)

Directions (continued)

sheets. Repeat with remaining dough.
Place a slightly rounded teaspoon of filling in the center of each
square or circle. Shape by folding two opposite points of squares
over one another or by folding edges of circles together; press to
seal. Bake at 350° for 9-12 minutes or until lightly browned.
Cool for 2 minutes before removing to wire racks. Dust with
confectioners' sugar.
To prepare tarts: Shape one portion of dough into twelve 1-in. balls.
Press onto the bottom and up the sides of ungreased miniature muffin
cups. Repeat with remaining dough. Bake at 350° for 10-12
minutes or until lightly browned.
Using the end of a wooden spoon handle, gently make a 3/8- to
1/2-in.-deep indentation in the center of each tart. Cool for 10
minutes before removing from pans to wire racks. Dust with
confectioners' sugar. Spoon about a tablespoon of filling into each
tart. Yield: 3 dozen.

Editor's Note: Each type of filling makes enough to fill the entire batch of cookies. If you would like to use both fillings, make two batches of the dough.

Nutrition Facts: 1 serving (calculated without confectioners' sugar) equals 132 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 71 mg sodium, 27 g carbohydrate, 1 g fiber, 1 g protein.