CREAM-FILLED CRANBERRY TEA CAKES

Cream-Filled Cranberry Tea Cakes image

Get set for your next lady-date with Cream-Filled Cranberry Tea Cakes. Cream-Filled Cranberry Tea Cakes pair well not only with hot tea, but also with a glass of wine and the latest gossip from your girls.

Provided by My Food and Family

Categories Festive 2019

Time 13h

Yield 24 servings, 1 'cake' each

Number Of Ingredients 4

Ingredients

1 recipe Easy Cut-Out Cookies
1/2 cup PHILADELPHIA Cream Cheese Spread
1/4 cup dried cranberries
2 Tbsp. powdered sugar

Steps:

Heat oven to 350°F.
Prepare dough from Easy Cut-Out Cookies recipe. Divide dough in half; shape each half into ball.
Roll out 1 ball of dough on lightly floured surface to 1/4-inch thickness; cut into 24 (1-1/2-inch) squares, re-rolling dough scraps as necessary. Place dough squares, 1 inch apart, on baking sheet sprayed with cooking spray.
Repeat on second prepared baking sheet with remaining dough.
Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool 3 min. Remove cookies to wire racks; cool completely.
Place 24 cookies, top sides down, on baking sheet; spread each with about 1/2 tsp. cream cheese spread. Top evenly with cranberries.
Spread remaining cream cheese onto bottom sides of remaining cookies; place, cream cheese sides down, over topped cookies on baking sheet to make 24 sandwiches.
Refrigerate overnight. (Cookie sandwiches will soften slightly.)
Sprinkle lightly with powdered sugar before serving.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.9012 g, Sugar 0 g, Protein 3 g