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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Yankee Date-Filled Sugar Cookies

Yankee  because it has the great tang of cranberries and another layer of sweet apples mixed into the dates. I prefer using apple cider here but juice is perfectly fine. Talk about taking date filled cookies to another level....you can't go much higher than these deliciously crisp, stuffed sugar cookies.


For 6 Serving(s)


  • Filling:
  • 1 tart, firm apple
  • 2 cups chopped, pitted dates *
  • 6 ounces(1 cup) dried cranberries
  • 2 cups apple juice or cider
  • Cookies:
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 10 tablespoons butter or margarine, room temperature
  • 1 egg
  • 1 teaspoon vanilla

Yankee Date-Filled Sugar Cookies Directions

  1. For the filling, peel, core and dice apples and place in a medium saucepan with dates, cranberries and juice. Cook over medium heat for about 10-12 minutes, or until thickened, stirring a few times, Remove from heat and transfer to a bowl. Cool in refrigerator, uncovered, until ready to use. Meanwhile, make the sugar cookies.
  2. In a bowl, blend flour and baking soda; set aside. 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. Add flour mixture, reduce speed to low, and beat until dry is just mixed into the wet.
  4. With wet finger tips, pinch off enough dough to make a 2-inch round ball. Roll liberally in bowl of sugar and place on prepared cookie sheet. Continue with rest of dough, making sure you end up with an even number. (If the dough is too sticky, simply place in refrigerator for about a half hour to firm)
  5. With the bottom of a glass, press each dough ball flat. Dollop a teaspoon or so of the cold date mixture in the center of half the flattened dough balls. Place another disc of dough over the top, pressing the edges with moistened fingertips to seal. Cut a small slash or two on top of each cookie or poke with a fork and sprinkle additional sugar on top if desired. Bake 20 minutes in upper half of the oven. Remove to cool slightly before transferring to platter or rack to cool completely.
  6. * Raisins are the perfect substitution here. I dare say you may not even know the difference between the two once cooked inside these cookies.
  7. Makes 6 filled cookies or 3 monsters