Fruity Wraps

Fruity Wraps
Servings: 36 Prep 20 mins Bake 12 mins to 15 mins Cook 350°F 8 mins


  • 1 1/2 cups cranberries, fresh or frozen
  • 1/2 cup packed light-brown sugar
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons water
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • Powdered sugar, for dusting

Make It


1. In small saucepan, combine cranberries, brown sugar, cinnamon and water. Bring to a boil over medium-high heat. Cover; reduce heat to medium-low. Cook 8 minutes, until thickened. Let cool.

2. Heat oven to 350 degrees F.


3. Sift together flour, baking soda, cinnamon and salt into a bowl.

4. In medium-size bowl, beat together butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add egg, beating well. Beat in vanilla.

5. On low speed, beat in flour mixture until dough forms. Divide dough in half.

6. Between 2 sheets of waxed paper, roll out half of dough into 8-inch square. Remove top sheet. Using pastry cutter or pizza wheel, cut into 2-inch squares. Place about 1 teaspoon filling diagonally down center of each square. Fold 2 opposite corners up and over filling. Transfer to ungreased baking sheet. Repeat with remaining dough and filling.

7. Bake in 350 degrees F oven 12 to 15 minutes, until lightly golden and firm. Let cookies cool on baking sheets on wire rack 2 minutes. Transfer cookies to rack; let cool. Store in airtight container at room temperature for up to 1 week. Dust with powdered sugar just before serving.