Orange Cranberry Cookie Cups

These unique cookies are made in individual mini-muffin cups--a crisp dough, cranberry-orange filing, and a pecan on top.

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Ingredients:

• 12 ounces fresh or thawed frozen cranberries
• 1 cup plus 2 tbsp granulated sugar, divided
• 1/2 cup orange juice
• 2 tbsp lemon juice
• 3/4 cup orange marmalade
• 1/3 cup dried cranberries
• 1/4 tsp orange extract
• 3 ounces cream cheese, softened
• 1/2 cup butter softened
• 1 cup all purpose flour
• 1/2 tsp orange zest
• 24 pecan halves
• Powdered sugar for dusting

Method

Filling: Place cranberries, 1 cup granulated sugar, orange juice and lemon juice in a 3 quart pan over medium heat. Cook 15 minutes or until mixture is bubbly and cranberries have released their juices. Stir in marmalade and cook 1 minute more. Place cranberry mixture in a blender or food processor and blend or process until smooth. Press mixture through a fine strainer to remove skins, seeds, and peels. Stir in dried cranberries and extract. Cover and chill at least 1 hour or overnight. Butter a 24 cup or 2 12 cup mini muffin pans. Beat cream cheese, butter and remaining 2 tbsp granulated sugar until light and fluffy. Add flour and zest. Mix until just combined. Form into a thick round and wrap tightly in plastic wrap. Chill 30 minutes but don't freeze. Divide dough into 24 pieces and press each piece over bottom and up sides of each muffin cup. Fill shells with cranberry mixture. Top each cup with a pecan half. Bake at 350 degrees 20-25 minutes or until cookie cups are golden brown around edges. Cool cookies 10 minutes then transfer to wire racks to cool completely.

Notes:

Number of servings: Makes 24 cookies

Submitted By: roxiechan
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