Cranberry Walnut Tartlets

1/2 roll refrigerated sugar cookie dough
2 tablespoons flour
2/3 cup dried cranberries
1/2 cup chopped walnuts
1/3 cup orange marmalade
1 1/2 teaspoons vanilla

Preheat oven to 350ºF. Spray miniature muffin tin pan with cooking oil spray. Mix dough and flour. Roll into 1" 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. Makes 18 tartlets.