These Cranberry Jalapeno Cookies offer a delightful twist on traditional holiday baking, combining the tartness of fresh cranberries with the gentle heat of jalapenos. The filling is cooked down into a vibrant, sticky relish that balances sweet and spicy notes perfectly. Encased in a tender, chilled cream cheese dough, each bite delivers a burst of flavor and a soft, chewy texture. They are visually striking with their exposed red filling and dusting of powdered sugar, making them an elegant addition to any dessert table. Ideal for Christmas parties, holiday gift baskets, or simply as a sophisticated afternoon treat, these cookies showcase how sweet and savory elements can harmonize beautifully.
Cranberry Jalapeno Cookies
Description
These Cranberry Jalapeno Cookies offer a delightful twist on traditional holiday baking, combining the tartness of fresh cranberries with the gentle heat of jalapenos. The filling is cooked down into a vibrant, sticky relish that balances sweet and spicy notes perfectly. Encased in a tender, chilled cream cheese dough, each bite delivers a burst of flavor and a soft, chewy texture. They are visually striking with their exposed red filling and dusting of powdered sugar, making them an elegant addition to any dessert table. Ideal for Christmas parties, holiday gift baskets, or simply as a sophisticated afternoon treat, these cookies showcase how sweet and savory elements can harmonize beautifully.Ingredients
Directions
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Combine flour in a food processor bowl.
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With the processor running, drop in chunks of softened cream cheese and softened butter.
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Process until a cohesive dough forms.
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Wrap dough in plastic wrap and chill in the refrigerator for at least one hour.
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While dough chills, combine water and white vinegar in a 3-quart saucepan.
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Bring to a boil and let boil for 5 minutes.
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Add chopped jalapeno peppers and sugar to the saucepan.
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Return to a boil and let boil for 5 minutes.
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Stir in fresh cranberries.
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Return to a boil and let boil for another 5 minutes until cranberries burst.
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Remove from heat and pour mixture onto a jelly roll pan.
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Chill the cranberry mixture for at least one hour until firm.
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Dust a work surface with confectioners' sugar.
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Take a small chunk of chilled dough and roll it out to about 1/4-inch thickness.
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Cut dough into 2-inch squares.
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Place dough squares on a cookie sheet sprayed with vegetable oil spray.
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Place about 1 teaspoon of the chilled cranberry-jalapeno relish in the center of each dough square.
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Bring two opposite corners of the dough square up and pinch to seal, leaving the cranberry filling exposed in the center.
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Bake at 350 degrees Fahrenheit (177&# 194;°C) for 12 minutes.
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If cookies unfold during baking, gently press them back into shape while warm.
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Cool cookies on a wire rack.
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Dust lightly with confectioners' sugar before serving.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 1120.8kcal
- % Daily Value *
- Total Fat 69.2g107%
- Saturated Fat 42.2g212%
- Cholesterol 174.0mg58%
- Sodium 644.4mg27%
- Total Carbohydrate 97.4g33%
- Dietary Fiber 3.2g13%
- Sugars 4.0g
- Protein 23.8g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
