In a small mixing bowl, stir together the raisins, apricots, and/or dates and apple juice or cider. Let stand for 15 minutes. Drain fruit, reserving liquid.
In a large mixing bowl, beat the butter with an eclectic mixer on medium to high speed for 30 seconds. Add the sugar, brown sugar, apple pie spice, baking soda and salt; beat until combined. Beat in the egg and the reserve liquid. Stir in flour until just mixed. Fold in the raisin mixture, shredded apple and nuts.
Drop dough by rounded teaspoonfuls (about 2-inches apart) onto a greased cookie sheet.
Bake in a 375° F oven for 9 to 11 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack to cool completely. Frost cooled cookies with Apple-Cream Cheese Frosting. Store cookies in an air-tight container in the refrigerator.
In a medium mixing bowl, combine cream cheese, butter and vanilla. Beat with an electric mixer on medium to high speed until fluffy. Gradually beat in 1 cup of the powdered sugar, beating well. Gradually add remaining powdered sugar and enough apple juice or apple cider to make a frosting of spreading consistency.Servings: 4 dozen cookies