- 1/2 cup butter, softened
- 4 ounces cream cheese, softened
- 1/3 cup plus 1/2 cup sugar, divided
- 1/4 teaspoon salt
- 1-1/4 cups all-purpose flour
- 1-1/4 cups dried cranberries, chopped
- 1 teaspoon grated orange peel
- 1/2 cup orange juice
- Confectioners' sugar
- In a large bowl, beat butter, cream cheese, 1/3 cup sugar and salt until blended. Gradually beat in flour. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
- In a small heavy saucepan, combine cranberries, orange peel, orange juice and remaining sugar. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until liquid is almost absorbed, stirring occasionally. Cool completely.
- Preheat oven to 325°. On a floured surface, roll each portion of dough to a 10-in. square. Cut each into twenty-five 2-in. squares. Place 1 teaspoon cranberry mixture in center of each square. Bring two opposite corners of each square to the center; pinch firmly to seal. Place 1 in. apart on greased baking sheets.
- Bake 18-20 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely. Dust tops with confectioners' sugar. Yield: 50 cookies.
Reviews for Cranberry Tea Cookies
"the dough was impossible to roll. Even after using twice the amount of flour as it called for, it stuck to the rolling pen, my fingers, and the pastry cloth. The filling was good. If I find a dough that would go with it, I may using the filling in it."