Staci Troilo is hosting her third annual virtual cookie exchange on her blog. Last year she had several excellent recipes and this year she will have even more, and I added some excellent recipes to my collection.
This year I am sharing a recipe that my Mom would have asked for. Every year I ask my family, “What cookies would you like me to make this year?” My Mom’s answer was always cranberry something. Each year, I made her cranberry something. In her memory this year, I made Carmella’s Cranberry Tartlets.
My Mom made the same cookies each year, and I loved all of them, pecan tassies, thumbprints, cream cheese brownies, and my Dad’s favorite, pineapple squares, but she always wanted to try new cookies. She left the new cookie choices to my sister and me. This is why I started making different cranberry cookies. She loved them all. Of course, family can be bias.
Before we start, just a few notes that have helped me along the way. Before starting any recipe, I always read the recipe in its entirety to ensure I have the necessary equipment and ingredients. This saves time and keeps you from having to go to the store while baking.
Let’s get started.
The recipe can be found below, or you can download it here. Click Here
This recipe takes a bit of time, but it is well worth it. Your family will love them.
1/2 Cup Softened Butter 1 Cup Sugar 1 Large Egg, Room Temperature 1/4 Cup Orange Juice 2 Tbsp. Milk 3 Cups Flour 1 Tbsp. Baking Powder 1/4 Tsp. Salt
1 Bag Whole Cranberries 1/2 Cup Sugar 2 Tablespoons Orange Juice 1 Tbsp. Orange Zest
Cream Cheese Fillling
1 8 Oz. Softened Cream Cheese 1 Egg 1/4 Cup Sugar 1/4 Tsp. Vanilla Extract
1 Cup Powdered Sugar 2 To 3 Tsp. Water 1 Tsp. Vanilla Extract
Let’s Make It
In a small saucepan, combine cranberries, sugar, and orange juice and zest. Bring to a boil, stirring constantly until cranberries pop. Reduce heat and cook an additional 5 minutes, stirring occasionally. Remove from heat; cool completely.
Cream Cheese Layer
Combine cream cheese, sugar, and vanilla until blended. Add egg and beat until combined.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg until blended. Add in orange zest, orange juice and milk. In a separate bowl, whisk flour, baking powder and salt; gradually add into creamed mixture.
Divide dough into 2 portions. On a lightly floured surface, shape each into a disk. Wrap dough and refrigerate overnight or until firm.
Preheat oven to 375. Unwrap each portion of dough and roll out on lightly floured surface. Cut with 2-1/2 inch cookie cutter. Press into bottoms and up the sides of greased mini-muffin cups. Fill each with 1/2 teaspoon cream cheese mixture, 1/2 teaspoon cranberry filling.
Combine all glaze ingredients in bowl and whisk until smooth. Drizzle over cookies.