Preparation

For The Filling

• 1 Peel, core and dice apples and place in a medium saucepan with dates, cranberries, and juice.
• 2 Cook over medium heat for about 10­-12 minutes, or until thickened, stirring a few times.
• 3 Remove from heat and transfer to a bowl. Cool in refrigerator, uncovered, until ready to use. Meanwhile, make the sugar cookies.

For the Cookies

• 1 In a bowl, blend flour and baking soda; set aside.
• 2 In another bowl, beat the sugar with the butter until smooth and creamy, using an electric mixer.
• 3 Add egg and vanilla, continuing to beat until smooth again.
• 4 Add flour mixture, reduce speed to low, and beat until dry is just mixed into the wet.

To Assemble the Cookies

• 1 With wet fingertips, pinch off enough dough to make a 2­-inch round ball.
• 2 Roll liberally in the bowl of sugar and place on prepared cookie sheet. Continue with rest of dough, making sure you end up with an even number.
• 3 (If the dough is too sticky, simply place in refrigerator for about a half hour to firm)
• 4 With the bottom of a glass, press each dough ball flat.
• 5 Dollop a teaspoon or so of the cold date mixture in the center of half the flattened dough balls.
• 6 Place another disc of dough over the top, pressing the edges with moistened fingertips to seal.
• 7 Cut a small slash or two on top of each cookie or poke with a fork and sprinkle additional sugar on top if desired.
• 8 Bake 20 minutes in upper half of the oven.
• 9 Remove to cool slightly before transferring to platter or rack to cool completely.