2 c Flour
1 pk (8-oz) cream cheese;
-softened
2 Sticks butter; softened
1/2 c Water
1/2 c White vinegar
3 -(up to)
4 Jalapeno peppers; chopped
1 1/2 c Sugar
1 pk (12-oz) fresh cranberries
Confectioners’ sugar
From: Meg.Fortino@Marcam.COM
Date: 24 Nov 1995 05:26:18 -0700
Place flour in bowl of food processor. With processor running, drop in
chunks of the cream cheese and butter. Process until dough is formed.
(Alternatively, mix the cream cheese and butter in a large mixing bowl by
hand or with electric beater. Slowly blend in flour until dough is formed.)
Wrap dough in wax paper or plastic wrap. Chill for at least one hour. While
the dough is freezing, make the cranberry mixture:
Place the water and vinegar in a 3-quart saucepan. Bring to a boil and let
boil 5 minutes. Add the jalapeno peppers and the sugar. Return to a boil
and let boil 5 minutes. Mix in the cranberries. Return to a boil and let
boil 5 minutes. Remove from the heat and pour onto jelly roll pan. Chill
for at least one hour.
When ready to assemble the cookies: Dust work surface with confectioners’
sugar. Working with a small chunk of dough, roll dough to about 1/4″
thick. Cut dough into 2″ squares. You can re-use the dough scraps. Place
dough squares on cookie sheet sprayed with vegetable oil spray (do not
*grease* the pan or you’ll have a real mess!). Put about 1 t
cranberry-jalapeno relish in the center of each dough square. Bring 2
corners of the dough-square up and seal well. (Cookie should be shaped
something like this:
: /
/ — Cranberry exposed here
| / |— Dough
| / |
/ — Cranberry exposed here
: /
Bake 12 minutes at 350 degrees. If cookies unfold during baking, press
them back into shape while warm. Cool on rack. Dust lightly with
confectioners’ sugar.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
24 Servings