Рецепт Cranberry Jalapeno Cookies
by Global Cookbook

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Place flour in bowl of food processor. With processor running, drop in chunks of the cream cheese and butter. Process till dough is formed.
(Alternatively, mix the cream cheese and butter in a large mixing bowl by hand or possibly with electric beater. Slowly blend in flour till dough is formed.)
Wrap dough in wax paper or possibly plastic wrap. Refrigeratefor at least one hour. While the dough is freezing, make the cranberry mix:
Place the water and vinegar in a 3-qt saucepan. Bring to a boil and let boil 5 min. Add in the jalapeno peppers and the sugar. Return to a boil and let boil 5 min. Fold in the cranberries. Return to a boil and let boil 5 min. Remove from the heat and pour onto jelly roll pan. Refrigeratefor at least one hour.
When ready to assemble the cookies: Dust work surface with confectioners' sugar. Working with a small chunk of dough, roll dough to about 1/4" thick. Cut dough into 2" squares. You can re-use the dough scraps. Place dough squares on cookie sheet sprayed with vegetable oil spray (don't
grease* the pan or possibly you'll have a real mess!). Put about 1 t cranberry-jalapeno relish in the center of each dough square. Bring 2 corners of the dough-square up and seal well. (Cookie should be shaped something like this:/ \ (- Cranberry exposed here
\ / (- Dough
\ / (- Cranberry exposed here
Bake 12 min at 350 degrees. If cookies unfold during baking, press them back into shape while hot. Cold on rack. Dust lightly with confectioners' sugar.
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