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Fruit-Filled Dainties

 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.
Nutritional 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.