Cranberry cookies that taste like small fruit-filled pies with a rich, brown sugar pastry.
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Cookie
1 14 cupss firmly packed brown sugar
1 cup Land O Lakes® Butter, softened
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
Filling
34 cup sweetened dried cranberries
34 cup orange juice
12 cup sugar
1 (8-ounce) package chopped dates
1 teaspoon vanilla
14 cup finely chopped walnuts
STEP 1
Combine brown sugar and butter in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until well mixed. Add flour and baking soda; beat at low speed until well mixed.
STEP 2
Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 1 hour or until firm.
STEP 3
Combine all filling ingredients except walnuts in 2-quart saucepan. Cook over medium heat, stirring occasionally, 3-6 minutes or until mixture comes to a boil. Continue boiling, stirring occasionally, 6-8 minutes or until thickened. Stir in walnuts. Cover; refrigerate until ready to fill cookies.
STEP 4
Heat oven to 350°F.
STEP 5
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
STEP 6
Cut 15 circles with 2-inch round cookie cutter. Place 2 inches apart onto ungreased cookie sheets. Top each round with 2 teaspoons filling, spreading nearly to edges.
STEP 7
Cut 15 circles with 2 1/4-inch round cookie cutter from remaining rolled dough. Make small cut-out with very small cookie cutter in tops of larger circles. Place on top of filling; press edges together with fork.
STEP 8
Bake 8-10 minutes or until lightly browned. Cool completely.
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