Cranberry-Cream Cheese Cookies
by rotts4me
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INGREDIENTS
- 1 1/4 cups flour
- 1/4 tsp. baking soda
- 4 oz. Cream Cheese ; softened
- 6 Tbsp. butter ; softened
- 1/2 cup sugar
- 1 tsp. vanilla
- 1 cup dried cranberries ; finely chopped
- 1/2 cup apricot preserves ; divided
- 1/4 cup Pecans ; finely chopped, divided
INSTRUCTIONS
Combine flour and baking soda. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Gradually beat in flour mixture. Refrigerate 30 min.
Meanwhile, place cranberries in small bowl; add enough boiling water to cover. Let stand 10 min. or until cranberries are softened; drain.
Divide dough in half. Place 1 half between 2 lightly floured sheets of waxed paper; roll into 9-inch square. Repeat with remaining dough to make second square. Remove top sheet of waxed paper from 1 dough square. Spread half the preserves over dough to within 1/2 inch of edges. Top evenly with half each of the cranberries and nuts. Roll up, starting at one side of dough and using bottom sheet of waxed paper to help roll dough up. Wrap in plastic wrap. Repeat with remaining ingredients.
Freeze logs 2 hours.
Heat oven to 350°F. Unwrap logs. Cut each log into 18 slices. Place, 2 inches apart, on parchment-covered baking sheets. Bake 12 to 14 min. or until edges are golden brown. Cool 1 min. on baking sheets.
Remove to wire racks; cool completely.
Make Ahead
Prepare cookie dough and shape into logs as directed. Freeze logs up to 3 days. When ready to bake, slice then bake as directed. No need to thaw first.
Size Wise
Looking for something sweet? One serving of these cookies will hit the spot when served with a cold glass of fat free milk.
How to Cut the Cookie Dough Logs into Even Slices
Cut each log of dough into 3 pieces; cut each piece in half, then cut each half into thirds. (You should have 18 slices.) Repeat with remaining log of dough.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (55g) | ||
| Recipe Makes: 36 Servings | ||
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| Calories: 331 | ||
| Calories from Fat: 301 (91%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 33.5g | 45 % | |
| Saturated Fat 20.8g | 104 % | |
| Monounsaturated Fat 8.8g | ||
| Polyunsanturated Fat 1.4g | ||
| Cholesterol 87.8mg | 27 % | |
| Sodium 1012.6mg | 35 % | |
| Potassium 20.4mg | 1 % | |
| Total Carbohydrate 9g | 3 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 8.8g | ||
| Protein 0.6g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 331
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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