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Print this Recipe    Cranberry Jalapeno

Cranberry Jalapeno Cookies

2 c flour
8-oz package cream cheese, softened
2 sticks butter (8 oz total), softened
1/2 c water
1/2 c white vinegar
3 or 4 jalapeno peppers, chopped
1 1/2 c sugar
12-oz package fresh cranberries
Confectioners' sugar

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.

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.

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.


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