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* Exported from MasterCook *

Cranberry Jalapeno Cookies

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Formed


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
8 ounces cream cheese -- softened
1 cup butter -- softened
1/2 cup water
1/2 cup white vinegar
3 jalapeno peppers -- chopped
1 1/2 cups sugar
12 ounces 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 teaspoon 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.