Cranberry Walnut Tartlets

Makes 18 Tartlets

Nonstick cooking spray

Ingredients:

1/2 batch of sugar cookie dough or mix your favorite cookie dough recipe and refrigerate in advance
2 tbsp. all-purpose flour
2/3 cup chopped dried cranberries
1/2 cup shopped walnuts
1/3 cup orange marmalade
1 1/2 tsp vanilla extract

Directions:

Preheat oven to 350 degrees.  With nonstick cooking spray, lightly coat two 12 cup miniature muffin tins.

In medium bowl, work together cookie dough and flour with wooden spoon until well blended; roll into eighteen 1 inch balls.  Set one ball in each cup and press dough three quarters of the way up side to form tartlet shells.

In small bowl, stir together cranberries, walnuts, marmalade and vanilla extract.  Divide filling among tartlet shells.

Bake 8 minutes, or until shells are golden brown.  Let tartlets cool in pans for 10 minutes, then remove to wire rack to cool completely.  Store in airtight container at room temperature up to one week or in freezer up to six months.