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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 42 |
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This is my version of a recipe I tasted years ago and my family loves it. the flaky cookies a filled with a scrumptious combination of dried cranberries, cinnamon, lemon and a hint of port.Leslie Forte, Oakhill, Virginia Ingredients:
1-1/3 cups dried cranberries |
1/2 cup sugar |
1/2 cup port wine or unsweetened apple juice |
1/4 cup water |
1 tablespoon lemon juice |
1 teaspoon grated lemon peel |
1/2 teaspoon ground cinnamon |
2 packages (15 ounces each) refrigerated pie pastry |
glaze: |
2 cups confectioners' sugar |
3 tablespoons water |
2 tablespoons light corn syrup |
Directions:
1. In a large saucepan, combine the first seven ingredients. Bring to a boil. Cook and stir for 1-2 minutes or until sugar is dissolved. Remove from the heat; cool slightly. Transfer to a food processor; cover and process until cranberries are finely chopped. Cool completely.
2. Roll out each pastry on a lightly floured surface to 1/16-in. thickness. Using a 2-1/2-in. round cookie cutter, cut out 21 circles from each pastry. Place a heaping teaspoonful of filling in the center of half of the circles; top with remaining circles. Press edges with a fork to seal.
3. Place on ungreased baking sheets. Bake at 375° for 12-15 minutes or until edges begin to brown. Remove to wire racks to cool.
4. In a small bowl, combine glaze ingredients; drizzle over cookies. Yield: 3-1/2 dozen.
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