Makes about 12
To make these cranberry tarts, first make 1 recipe of dough for Sugar Cookies, replacing the vanilla with 1/2 teaspoon orange extract if you like. While the dough chills, make the cranberry filling (below). Preheat the oven to 350 degrees, roll the dough out 1/8 inch thick and cut with your favorite Ann Clark cookie cutter shapes (I used the Snowflake cutter). Place a generous tablespoon of filling on the center of half the cookies and press down gently to flatten and spread the filling. Place the remaining cookies on top of the filled cookies and press all around the edges with your fingertips to seal. Bake for 15 to 18 minutes, or until light golden brown at the edges. Let cool completely, then glaze if desired.
Makes about 1 cup
This makes a lightly sweetened, yet still tart filling. If you prefer a sweeter filling, add the greater amount of sugar. This recipe can easily be doubled; any leftovers can be swirled into coffee cake or muffin batter.
1 cup sweetened dried cranberries
2 to 3 tablespoons sugar
Grated zest and juice of 1 orange
Place cranberries in medium saucepan; add sugar and orange zest. Pour juice into measuring cup and add enough water to measure 1 1/2 cups. Add juice mixture to cranberries, stir, bring to a boil, then reduce heat and simmer, covered, for 15 minutes. Let cool slightly, then pulse in food processor until finely chopped, 8 to 10 pulses. Let cool completely.
Place 1 cup confectioners' sugar in a small bowl and whisk in 2 tablespoons cream, half and half, or milk, adding more if needed to achieve a smooth, thick, yet just pourable consistency. Use immediately.