CRANBERRY TEA COOKIES

Cranberry Tea Cookies image

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

Provided by Taste of Home

Time 1h

Yield 50 cookies.

Number Of Ingredients 9

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 zest
1/2 cup orange juice
Confectioners' sugar

Steps:

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.

Nutrition Facts : Calories 62 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 34mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.