Ingredients
1/2 cup butter, softened1 cup sugar1 large egg, room temperature4 teaspoons grated orange zest1/4 cup orange juice2 tablespoons evaporated milk or 2% milk3 cups all-purpose flour3 teaspoons baking powder1/4 teaspoon saltFILLING:1 can (14 ounces) whole-berry cranberry sauce1/2 cup sugar2 tablespoons orange juice1 cup chopped walnuts4 ounces white baking chocolate, melted
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg until blended. Beat in orange zest, orange juice and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
Divide dough into 3 portions. On a lightly floured surface, shape each into a 10-in.-long roll. Wrap securely; refrigerate overnight or until firm.
For filling, in a small saucepan, combine cranberry sauce, sugar and orange juice. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; cool completely. Stir in walnuts.
Preheat oven to 375°. Unwrap each portion of dough and cut crosswise into 16 slices. Press onto bottoms and up the sides of greased mini-muffin cups. Fill each with 2 teaspoons cranberry mixture.
Bake 8-10 minutes or until edges are light golden. Cool in pans 10 minutes. Remove to wire racks to cool completely. Drizzle with melted white chocolate; let stand until set.
