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 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.
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.