Name: Fruity Wraps
Prep time: 20 min
Cook time: 8 min
Yield: 36
Ingredients: 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

Wraps:

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

Directions

Filling:

1 of 2 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 of 2 Heat oven to 350 degrees F.

Wraps:

1 of 5 Sift together flour, baking soda, cinnamon and salt into a bowl.
2 of 5 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.
3 of 5 On low speed, beat in flour mixture until dough forms. Divide dough in half.
4 of 5 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.
5 of 5 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.