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ISLE OF CAPRI
CRANBERRY FOLDOVER COOKIES
Dough -
2 cups unsifted all-purpose flour
1/4 cup sugar
1/8 tsp salt
1 pkg (8 oz) cream cheese
1 cup (1/2 pound) butter
In a large bowl, mix flour, sugar
and salt. Cut in cream cheese and
butter to resemble cornmeal. Withhands work till dough holds
together. Divide dough into 4 balls, wrap in waxed paper and
refrigerate 2 hours or till firm. On a lightly floured surface work one
ball at a time. Roll out and cut out 3-inch round circles then take
about 1 tsp - 1-1/2 tsp filling and place on cut out dough. Fold
over, moisten edge and seal edge with a fork dipped in flour.
Place on cookie sheet and bake at 350 degrees for 20-25 minutes
or until golden brown. Cool on
wire rack and the drizzle with glaze.
Will freeze if well wrapped for up to 3 months.
Filling -
Combine 1-1/2 cup finely chopped cranberries, 1/2 cup
sugar, 1/2 cup raisins, 1/3 cup
walnuts, 1/3 cup honey, 1-1/2 tsp grated orange peel. Cook over
medium heat to a boil for 5 minutes.
Glaze -
1 cup confectioners sugar
2 Tbls rum or 1/2 tsp rum
flavoring plus 1-1/2 Tbls water
2 tsp light corn syrup
Combine all ingredients till creamy.
We like to use the cranberries we
pick in the fall from the bog on our
property here on Isle of Capri...that's why we call them Isle of Capri Cranberry Foldovers!
Robert and Beth Bennett
Please note that this is private bog and not open to the public. Thank you.
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