These buttery cookies get a hint of cranberry and a splash of orange, then a drizzle of chocolate. The result is really quite heavenly!
—GINGER SULLIVAN CUTLER BAY, FL
PREP: 30 MIN. + CHILLING • BAKE: 10 MIN./BATCH • MAKES: 4 DOZEN
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
2 egg yolks
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
2 packages (5 ounces each) dried cranberries
1 1/2 cups golden raisins
1/2 cup orange juice
1 egg, beaten
Melted chocolate, optional
1. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and extracts. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Divide dough into four portions. Shape each into a ball, then flatten into a disk. Wrap each in plastic wrap; refrigerate 2 hours or until firm.
3. Preheat oven to 350°. Place cranberries, raisins and juice in a food processor; cover and process until finely chopped. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/2 cup cranberry mixture. Cut each circle into 12 wedges.
4. Roll up wedges from wide end and place point side down 1 in. apart on greased baking sheets; brush with egg.
5. Bake 10-12 minutes or until lightly browned. Remove to wire racks to cool. Drizzle with melted chocolate if desired. Store in an airtight container.