Cranberry Walnut Tartlets
rec.food.recipes/Mary Ruhl
Makes 18 tartlets

1/2 package refrigerated sugar cookie dough (e.g. Pillsbury)
2 Tbsp Flour
2/3 cup dried cranberries
1/2 cup chopped walnuts
1/3 cup orange marmalade
1 1/2 tsp vanilla

Preheat oven to 350.
Spray miniature muffin tin pan with cooking oil spray.
Mix dough and flour. Roll into 1-inch balls.
Place in tins and form tartlets, 3/4 height of tin.
Mix cranberries, walnuts, marmalade and vanilla.
Divide and put into tartlets.
Bake 8-10 minutes. Let cool in pan 10 minutes before removing. Store in airtight container for up to 1 week or freeze for up to 6 weeks.