Cranberry orange pockets

Time 1 hour
Yields Makes 2 dozen cookies
Cranberry orange pockets

Cookie dough


In a medium bowl, whisk together the flour and salt. Set aside.


In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, cream together the cream cheese, butter and sugar until light and fluffy, about 3 minutes. Stir in the orange juice and vanilla extract. On low speed, gradually stir in the flour mix just until blended.


Gather the dough together and divide into 2 equal portions. Shape each portion into a flat square and tightly wrap in plastic wrap. Chill for at least 2 hours.



In a small bowl, combine the sugar, brown sugar and orange zest until well-blended. Stir in the dried cranberries, then the melted butter.


Heat the oven to 375 degrees and line 2 large cookie sheets with parchment paper.


On a lightly floured surface, roll one square out to a 12-by-8-inch rectangle. Cut the dough into 24 (2-inch) squares. Carefully transfer the squares to the prepared cookie sheets, placing them 1 to 2 inches apart. Roll and cut the second square of dough into squares. Set aside.


Place a teaspoon of filling in the center of each square on the cookie sheets. Top with the remaining squares, and press the edges together with the tines of a fork to seal.


Bake until the edges are lightly golden, 12 to 16 minutes. Immediately slide the parchment paper onto a cooling rack. Cool the cookies for 5 minutes, then slide off the parchment paper and cool completely.


Prepare the icing: In a small bowl, combine the powdered sugar with the orange juice, zest and vanilla extract, stirring until the icing is smooth and thin enough to drizzle from a spoon. Drizzle the icing over the cooled cookies.

Adapted from Linda Amendt.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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