Ingredients
1-1/3 cups dried cranberries1/2 cup sugar1/2 cup port wine or unsweetened apple juice1/4 cup water1 teaspoon lemon zest1 tablespoon lemon juice1/2 teaspoon ground cinnamon2 packages (15 ounces each) refrigerated pie crustGLAZE:2 cups confectioners’ sugar3 tablespoons water2 tablespoons light corn syrup
Preparation
In a large saucepan, combine the first seven ingredients. Bring to a boil. Cook and stir for 1-2 minutes or until sugar is dissolved. Remove from the heat; cool slightly. Transfer to a food processor; cover and process until cranberries are finely chopped. Cool completely.
Roll out each crust on a lightly floured surface to 1/16-in. thickness. Using a 2-1/2-in. round cookie cutter, cut out 21 circles from each crust. Place a heaping teaspoonful of filling in the center of half of the circles; top with remaining circles. Press edges with a fork to seal.
Place on ungreased baking sheets. Bake at 375° for 12-15 minutes or until edges begin to brown. Remove to wire racks to cool.
In a small bowl, combine glaze ingredients; drizzle over cookies.
