• Cooking Time:
  • Servings:
  • Preparation Time:


  • 8 oz. pkg cream cheese - room temperature
  • 8 oz. unsalted butter - room temperature
  • Zest from 1 orange (squeeze and save the juice)
  • enough flour to make a rollable dough (approx. 2-3 cups)
  • Mince pie filling
  • cinnamon
  • toothpicks
  • Sauce:
  • 2 C powderred sugar
  • 1.5 Tbsp orange juice (or rum, cognac, whiskey, etc.)
  • enough milk to thin for drizzling


  • preheat oven to 350'
  • Line cookie sheets with Reynolds Parchment Paper
  • Cream butter and cream cheese till fluffy.
  • Add zest and about 2 cups flour.
  • Mix well - keep adding flour, a bit at a time till you have a rollable dough.
  • Chill dough for 30 minutes.
  • Roll to approx. 1/4" and cut into 1 1/2 - 2" squares.
  • Put a teaspoon (+/-) of filling in center of each square.
  • Pull up 2 opposite corners over filling and secure with a toothpick.
  • Sprinkle lightly with cinnamon.
  • Bake 12-15 minutes - cookies will be very pale in color.
  • While cookies are baking, mix glaze. Put it in a zip bagand clip a corner to allow a tiny drizzle hole.


Since this is my favorite way to make these cookies, I thought I'd give them a place of their own.

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