Cranberry Port Cookies

• 1-1/3 cups dried cranberries
• 1/2 cup sugar
• 1/2 cup port wine or unsweetened apple juice
• 1/4 cup water
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 2 packages (15 ounces each) refrigerated pie crust
• 2 cups confectioners' sugar
• 3 tablespoons water
• 2 tablespoons light corn syrup

1. In a large saucepan, combine the first seven ingredients. Bring to a boil. Cook and stir for 1-2 minutes or until sugar is dissolved. Remove from the heat; cool slightly. Transfer to a food processor; cover and process until cranberries are finely chopped. Cool completely.
2. Roll out each crust on a lightly floured surface to 1/16-in. thickness. Using a 2-1/2-in. round cookie cutter, cut out 21 circles from each crust. Place a heaping teaspoonful of filling in the center of half of the circles; top with remaining circles. Press edges with a fork to seal.
3. Place on ungreased
4. . Bake at 375u0b0 for 12-15 minutes or until edges begin to brown. Remove to wire racks to cool.
5. In a small bowl, combine glaze ingredients; drizzle over cookies.

cranberries, sugar, port wine, water, lemon zest, lemon juice, ground cinnamon, crust, sugar, water, light corn syrup

Taken from www.tasteofhome.com/recipes/cranberry-port-cookies/ (may not work)