Cranberry Filled Cookies
2 cups light brown sugar, firmly packed
1 cup butter, softened (2 sticks)
3 eggs, beaten
1 tsp vanilla
4-1/2 cups flour
1 tsp baking soda
1/8 tsp salt
2 cups light brown sugar
3 cups dried cranberries, chopped
3 Tbsp cornstarch
2 cups water
Mix together flour, baking soda and salt. Set aside.
Cream sugar and butter; add eggs and vanilla, mixing well. Gradually add the flour mixture to the creamed mixture. Divide the dough in half, wrap in plastic wrap. Chill the dough 3 hours or overnight. Remove a portion and roll out thin on a lightly floured board. Cut half the dough with a 1-1/2 inch round cookie cutter and 2 inch round for the top. Put 1 tablespoon of filling on bottom round, cover with top round and seal edges with a fork. Place on ungreased cookie sheet and bake in a 325 degrees F oven for 10 minutes or until golden brown. Cool on racks and store in airtight container.
Filling: Boil together brown sugar, cranberries, cornstarch, and water until mixture is thickened, about 10 minutes. Chill 3 hours or overnight. (It is important that the filling be kept chilled while cutting out cookies to assure the filling stays thick while assembling)