Stuffed Sugar Cookie

This recipe was handed down from my Grandma Ursula to my mom, Joy. I made a few tweaks by reducing the sugar and adding orange and dried cranberries to cut the sweetness. I use my sugar cookie recipe for the cookies. 

Ingredients for stuffed cookie filling.

• 1 cup water

• 1/2 cup sugar

• 1/2 cup finely chopped pecans

• 1/4 cup chopped dates

• 1/4 low-sugar dried cranberries

• 1 Tbsp orange zest

• 1 tsp vanilla extract

• 1 Tbsp corn starch

• 1/8 tsp salt

Directions for a stuffed cookie filling

1. In a small saucepan over medium heat, add water and sugar. Stir until sugar dissolves. 

2. Add all the other ingredients, stirring until thickened.

3. Allow to cool before filling the cookie. 

4. Prepare sugar cookie dough, chill, & roll 1/8" thick for the base and slightly thinner for the top.  

5. Place about 1 Tbsp of filling onto a 3" cookie base. Top it with the thinner cookie dough. Press edges together. Place on a parchment-lined baking sheet.

6.  Use a knife to cut an X or use a piping tip for a circle to allow for steam to release. Sprinkle with superfine sugar.

7. Bake at 325 Deg F for 12-15 min