Categories: Pie-cobbler-cheesecake-tarts

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 4 tsp. grated orange peel
• 1/4 cup orange juice
• 2 Tbsp. evaporated milk or 2 % milk
• 3 cups all-purpose flour
• 3 tsp. baking powder
• 1/4 tsp. salt
• Filling
• 1 can (14 oz.) whole-berry cranberry sauce
• 1/2 cup sugar
• 2 Tbsp. orange juice
• 1 cup chopped walnuts
• 4 oz. white baking chocolate, melted

Directions

1. In a large bowl, cream butter and sugar until fluffy. Beat in egg. Beat in orange peel, orange juice and milk.

2. In another bowl, whisk flour, baking powder and salt. Gradually beat into creamed mixture.

3. Divide dough into three portions. On a floured surface, shape each into a 10-inch long roll. Wrap in plastic wrap; refrigerate overnight or until firm.

4. For filling, in a saucepan, combine cranberry sauce, sugar and orange juice. Bring to a boil; cook and stir in walnuts.

5. preheat oven to 375 degrees. Unwrap each portion of dough and cut into 16 slices. press onto bottom and up the sides of greased mini-muffin cups. Fill each with 2 tsp. cranberry mixture.

6. Bake 8-10 minutes or until edges are light golden. Cool in pans 10 minutes. Remove to wire racks to cool completely. Drizzle with melted white chocolate; let stand until set.

7. 4 dozen

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