Cranberry Tea Cookies

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 and refrigerate 1 hour or until firm enough to roll.
• In a small heavy saucepan, combine cranberries, orange zest, 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.