Preheat oven to 350 degrees F. Grease a mini muffin pan.

Cream together sugar and butter. Beat in egg yolks and vanilla.

Add flour, baking soda, and cream of tartar. Stir. Taking a heaping tablespoon and scoop into mini muffin pans. Press a indent with the back of a teaspoon or your thumb.

For apple Pie Filling:

In 10-inch skillet, melt butter over medium-high heat. Add apples and apple pie spice; cook 5 minutes or until apples are tender. Sprinkle with sugar; cook 2 minutes or until mixture is syrupy. Allow to cool completely. Spoon into indented cookies.

In a saucepan,combine brown sugar, granulated sugar, half and half and butter over medium-low heat. Whisking and stirring for 5-7 minutes, it will thicken.

Turn off the heat, cool slightly. Pour over apples just before serving. Store remaining sauce in a jar in the fridge.

Store cookies at room temperature for up to 3 days.