Cranberry Port Cookies

Name: Cranberry Port Cookies
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: about 3-1/2 dozen.
Ingredients: 1-1/3 cups dried cranberries; 1/2 cup sugar; 1/2 cup port wine or unsweetened apple juice; 1/4 cup water; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1/2 teaspoon ground cinnamon; 2 packages (15 ounces each) refrigerated pie crust; GLAZE:; 2 cups confectioners' sugar; 3 tablespoons water; 2 tablespoons light corn syrup

This is my version of a recipe I tasted years ago—my family loves it. The flaky cookies are filled with a scrumptious combination of dried cranberries, cinnamon, lemon and a hint of port wine. —Leslie Forte, Oakhill, Virginia

Ingredients

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

Directions

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 crust 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 crust. 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.
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.

Nutrition Facts

1 each: 138 calories, 5g fat (2g saturated fat), 4mg cholesterol, 76mg sodium, 22g carbohydrate (11g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

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