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Cranberry Filled Cookies

Source of Recipe

by Laurel, from Wendy Nickel of Kiester, Minn


Recipe Introduction

Runner-up, Minneapolis Star Tribune Cookie Contest.

List of Ingredients

• 1-1/2 c. sugar, divided
• 1 c. (2 sticks) butter, softened
• 2 tsp. vanilla extract
• 1 egg
• 2-1/2 c. flour
• 1 tsp. baking powder
• ¼ tsp. salt
• 1-1/2 c. sweetened dried cranberries or Craisins
• 1 tbsp. orange zest
• 1-1/2 c. water
• 2 tbsp. cornstarch


Recipe

In bowl of an electric mixer on medium speed, cream together 1 cup sugar and butter. Add vanilla and beat until well blended. Add egg and beat for 2 minutes.

In a medium bowl, sift together flour, baking powder and salt. Stir flour mixture into butter-egg mixture. Cover and refrigerate at least 2 hours.

In a small saucepan over medium-high heat, combine remaining ½ cup sugar, cranberries, orange zest, water and cornstarch and cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and cool.

Preheat oven to 375 degrees. On a floured board using a floured rolling pin, roll out dough to 1/8-inch thickness. Cut dough into 3-inch circles, re-rolling and re-cutting dough until all is used. Place 1 heaping teaspoon of cranberry mixture into center of dough circles, Fold edges of dough towards center, leaving most of cranberry mixture uncovered.

Place dough on parchment-paper lined baking sheets and bake for 12 to 15 minutes or until lightly browned. Remove from oven, transfer to a wire rack.

Makes 4 dozen.