Cranberry Tea Cookies Recipe

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Cranberry Tea Cookies Recipe
Cranberry Tea Cookies Recipe photo by Taste of Home
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Cranberry Tea Cookies Recipe

Read Reviews
1 1 1
Publisher Photo
I usually have to make a double batch of these delicate cookies because they disappear so fast. They make a great hostess gift and look gorgeous set out on a silver platter. I use real butter for the best flavor.—Trisha Kruse, Eagle, Idaho
MAKES:
50 servings
TOTAL TIME:
Prep: 40 min. + chilling. Bake: 20 min./batch + cooling
MAKES:
50 servings
TOTAL TIME:
Prep: 40 min. + chilling. Bake: 20 min./batch + cooling

Ingredients

  • 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

Directions

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. 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.
Originally published as Cranberry Tea Cookies in Cookies & Candies Bookazine 2014, p52

  • 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
  1. 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. Refrigerate 1 hour or until firm enough to roll.
  2. 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.
  3. 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.
  4. 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.
Originally published as Cranberry Tea Cookies in Cookies & Candies Bookazine 2014, p52

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bestcook61 User ID: 8683820 240899
Reviewed Jan. 2, 2016

"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."

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