Cherry Date Cookies Food

CHERRY-DATE SKILLET COOKIES

Steps:

• Melt butter in a 10-inch skillet over medium heat. Add sugar and dates to the melted butter; stir until the sugar dissolves, 1 to 2 minutes.
• Remove skillet from heat, add egg, and stir quickly to prevent the egg from cooking.
• Return skillet to medium heat and cook, stirring constantly, until the mixture comes to a full boil, 4 to 6 minutes; cook at a boil, stirring constantly, for 1 minute more.
• Remove skillet from heat. Stir rice cereal, chopped coconut, chopped cherries, and vanilla extract with the dates. Let mixture cool until beginning to firm, about 10 minutes.
• Shape mixture by rounded teaspoonful into 1-inch balls. Spread flaked coconut into a wide, shallow dish and roll balls in the coconut to coat.

DATE BAR COOKIES

Steps:

• Preheat oven to 400 degrees F.
• In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook, stirring constantly, until thickened, about 15 minutes. Cool completely. In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size.
• Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.

DATE DROP COOKIES

Steps:

• Preheat oven to 350 F.
• In large bowl, combine first 4 ingredients; beat well.
• (Lightly spoon flour into measuring cup; level off.) Add flour and soda; mix well.
• Stir in dates and nuts.
• Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
• Bake 10 to 15 minutes until golden brown.

CHERRY-DATE OAT BARS

Steps:

• Heat oven to 350 degrees. Brush an 8-by-8-inch pan with oil and line with parchment paper.
• Combine oats, cherries, dates, cinnamon, and salt in a medium bowl. In another bowl, combine almond butter, flaxmeal, applesauce, honey, orange juice, and vanilla and stir to combine. Add wet mix to dry one and stir to combine. Press mixture evenly into pan with your fingers and bake on middle rack until golden brown and firm, 30 minutes. Let cool completely, then remove from pan and cut into 9 squares.

CHERRY DATE COOKIES

Steps:

• In a large bowl, combine cracker crumbs and milk; let stand for 10 minutes. Stir in dates and walnuts (mixture will be very thick). , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Top each with a cherry half. Bake at 350° for 10-15 minutes or until set and edges are lightly browned. Cool for 1 minute before removing from pans to wire racks.

QUICK CHERRY DATE COOKIES

Steps:

• In a bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture alternately with water. Stir in walnuts, dates and cherries. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-9 minutes or until golden brown. Remove to wire racks to cool.

DARK CHOCOLATE, CHERRY, AND DATE BARS RECIPE BY TASTY

Steps:

• Line an 8-inch (20 cm) square pan with parchment paper.
• In a food processor, combine the dates, almond butter, and coconut oil. Process until well combined, about 30 seconds.
• Add the puffed rice, cherries, and almonds and pulse 5-6 times-just enough so that everything is well incorporated.
• Transfer the mixture to the prepared pan and press into an even layer about ½ inch (1 ¼ cm) thick. Freeze for 15 minutes, until set.
• Meanwhile, pour the water into a small saucepan. Place a heatproof glass or metal bowl over the saucepan, making sure the water is not touching the bottom. Bring the water to a simmer, then add the chocolate to the warm bowl and let it melt, stirring slowly. Remove the bowl from the heat as soon as the chocolate is melted and smooth.
• Pour the melted chocolate over the date and cherry mixture and spread evenly with a spatula. Sprinkle with flaky salt. Return the pan to the freezer for another 20 minutes.
• Once set, cut into 16 bars.
• Enjoy!

CHERRY DATE SKILLET COOKIES

Steps:

• Melt butter in 10-inch skillet; stir in brown sugar and dates. Remove from heat. Stir in egg; return to heat. Cook over medium heat, stirring constantly, until mixture comes to a full boil (4 to 6 minutes). Boil, stirring constantly, 1 minute.
• Remove from heat; stir in 1 cup coconut and all remaining ingredients until moistened. Let stand 10 minutes.
• Shape rounded teaspoonfuls into 1-inch balls; roll in remaining coconut.

GRANDMA PARSON'S CHEERY CHERRY DATE NUT DROP COOKIES

Steps:

• Sift together flour, soda, salt. Set aside.
• Cream butter, brown sugar, eggs. Mix til light and fluffy
• Add creamed mixture alternately with flour mixture, then add buttermilk.
• Stir in nuts, cherries, dates.
• Drop by teaspoons on a lightly greased cookie sheet.
• Bake in a preheated 350 degree oven for 12 to 15 minutes, or unti lightly browned.