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Cranberry Tea Cookies

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
  • Total Time
    Prep: 40 min. + chilling. Bake: 20 min./batch + cooling
  • Makes
    50 cookies


  • 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


  • 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
1 cookie: 62 calories, 3g fat (2g saturated fat), 7mg cholesterol, 34mg sodium, 9g carbohydrate (7g sugars, 0 fiber), 1g protein.
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