So pretty with a dusting of powdered sugar, these cookies are fabulous!
—SUSAN WESTERFIELD ALBUQUERQUE, NM
PREP: 25 MIN. • BAKE: 20 MIN./BATCH • MAKES: 25 COOKIES
1 package (6 ounces) golden raisins and cherries
1/4 cup sugar
3 tablespoons cherry juice blend
Dash ground cinnamon
1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 1/4 cups all-purpose flour
1 white chocolate Toblerone candy bar (3.52 ounces), finely chopped
1/4 cup finely chopped walnuts, toasted
2 teaspoons water
1/4 cup confectioners’ sugar
1. In a small saucepan, combine first four ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until most of the liquid is absorbed, stirring occasionally. Cool.
2. Meanwhile, preheat oven to 350°. In a large bowl, beat butter and cream cheese until smooth. Gradually add flour.
3. Turn dough onto a lightly floured surface; knead until smooth, about 3 minutes. Roll into a 12 1/2-in. square; cut into 2 1/2-in. squares.
4. Stir candy and walnuts into fruit mixture. Drop filling by tablespoonfuls onto center of each square. Bring two opposite corners to center; moisten edges with water and pinch together.
5. Place 1 in. apart on lightly greased baking sheets. Bake 16-18 minutes or until lightly browned. Remove to wire racks to cool.
6. Sprinkle with confectioners’ sugar. Store in an airtight container.