Cranberry Tea Cookies

1. 1

   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.

2. 2

   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.

3. 3

   Preheat oven to 325u00b0. 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

4. 4

   .

5. 5

   Bake 18-20 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely. Dust tops with confectioners' sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.