Cranberry Port Cookies

Cranberry Port Cookies

Total Time: Prep: 40 min. + cooling, Bake: 15 min./batch + cooling, Makes about 3-1/2 dozen

Ingredients:

• 1 cup Cranberry Orange Jelly

• 1/2 cup port wine or unsweetened apple juice

• 2 packages (15 ounces each) of refrigerated pie crust

Glaze:

• 2 cups confectioners' sugar

• 3 tablespoons water

• 2 tablespoons light corn syrup

Directions:

1. In a large saucepan, combine the first two ingredients to melt for 1-2 minutes.

2. Roll out each crust on a lightly floured surface to 1/16-in. thickness. Using a 2-1/2-in. round cookie cutter, cut out 21 circles from each crust. Place a heaping teaspoonful of Cranberry Orange Jelly in the center of half of the circles; top with the remaining circles. Press the edges with a fork to seal.

3. Place on ungreased baking sheets. Bake at 375° for 12-15 minutes or until edges begin to brown. Remove to wire racks to cool.

4. In a small bowl, combine glaze ingredients; drizzle over cookies.