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Cranberry Port Cookies

 Cranberry Port Cookies
This is my version of a recipe I tasted years ago and my family loves it. the flaky cookies a filled with a scrumptious combination of dried cranberries, cinnamon, lemon and a hint of port.—Leslie Forte, Oakhill, Virginia
42 ServingsPrep: 40 min. + cooling Bake: 15 min./batch + cooling


  • 1-1/3 cups dried cranberries
  • 1/2 cup sugar
  • 1/2 cup port wine or unsweetened apple juice
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon ground cinnamon
  • 2 packages (15 ounces each) refrigerated pie pastry
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 tablespoons water
  • 2 tablespoons light corn syrup


  • In a large saucepan, combine the first seven ingredients. Bring to a
  • boil. Cook and stir for 1-2 minutes or until sugar is dissolved.
  • Remove from the heat; cool slightly. Transfer to a food processor;
  • cover and process until cranberries are finely chopped. Cool
  • completely.
  • Roll out each pastry on a lightly floured surface to 1/16-in.
  • thickness. Using a 2-1/2-in. round cookie cutter, cut out 21 circles
  • from each pastry. Place a heaping teaspoonful of filling in the
  • center of half of the circles; top with remaining circles. Press
  • edges with a fork to seal.

2 of 2

Cranberry Port Cookies (continued)

Directions (continued)

  • Place on ungreased baking sheets. Bake at 375° for 12-15 minutes
  • or until edges begin to brown. Remove to wire racks to cool.
  • In a small bowl, combine glaze ingredients; drizzle over cookies.
  • Yield: 3-1/2 dozen.
Nutritional Facts: 1 cookie equals 138 calories, 5 g fat (2 g saturated fat), 4 mg cholesterol, 76 mg sodium, 22 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.