DATE FILLED COOKIES
This recipe calls for dates, but you could substitute raisins or mincemeat.
Provided by Gordon
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small saucepan over low heat, mix dates, sugar and 1/2 cup of water. Bring to a boil, and cook for 15 minutes, or until thick and smooth. Set aside to cool.
- Cream butter and brown sugar together until smooth. Gradually mix in flour, baking soda, and salt. Add the oatmeal and mix well. Stir in 2 to 4 tablespoons of water. Form the dough into a ball and refrigerate for 15 minutes.
- On a floured surface, roll dough to 1/8 inch thickness and cut into 2 inch rounds. Place 1/2 of the rounds on cookie sheets. Spoon date mixture in the center of each round and top with another round. Press edges firmly together.
- Bake 15 minutes in the preheated oven, or until browned.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 90.6 mg, Sugar 12.6 g
DATE-FILLED COOKIE WRAPS
A nutty date filling adds texture to rich cookies made with cream cheese.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 50
Number Of Ingredients 13
Steps:
- Line 2 cookie sheets with cooking parchment paper, set aside.
- In large bowl, beat cream cheese, butter and 1 tablespoon sugar with electric mixer on medium speed until fluffy. On low speed, gradually beat in flour. On large piece of plastic wrap, form dough into 10x5-inch rectangle. Wrap in plastic wrap; refrigerate until firm, about 1 hour.
- Meanwhile, in 2-quart saucepan, stir together chopped dates, 1/2 cup water and 2 tablespoons sugar. Heat to boiling. Reduce heat to low; cook 5 to 8 minutes, stirring constantly, until thickened. Cool 5 minutes. Stir in orange peel, vanilla and walnuts; set aside.
- Heat oven to 325°F. Cut dough in half into 2 squares. On floured surface, roll out 1 square of dough into 10-inch square. Using fluted pastry wheel, trim edges; cut into twenty-five 2-inch squares. Spoon 1 teaspoon date mixture onto center of each 2-inch square. Bring 2 opposite corners of dough together, partially overlapping and covering date mixture. Using fingers dipped in water, press dough to seal. Arrange 1 inch apart on cookie sheets. Repeat with other half of dough.
- In small bowl, beat egg white and 1 tablespoon water; brush onto dough wraps. Sprinkle with coarse white sparkling sugar.
- Bake 13 to 15 minutes or until edges begin to turn golden brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 4 g, TransFat 0 g
DATE NUT PINWHEEL COOKIES I
Rolled cookies with a date-filled center.
Provided by Jo-Anne
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 24
Number Of Ingredients 16
Steps:
- Chop pitted dates in food chopper. Place dates into small saucepan and add 1/4 cup sugar, dash of salt, and 1 1/4 cups of water. Cook, stirring constantly until mixture is of a soft consistency. Remove from heat.
- Add grated lemon rind, lemon juice, and chopped nuts. Mix well and chill.
- Cream together 3/4 cup butter and gradually add 1/2 cup white sugar and 1cup lightly packed brown sugar. Beat well. Beat 2 eggs until thick and add to creamed mixture part at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla.
- Measure into a sifter 3 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon of salt. Sift together twice. Sift dry ingredients into creamed mixture about 1/4 at a time. Combine thoroughly after each addition. Chill until firm.
- Divide dough into 3 parts. Roll out 1 part at a time into a rectangle. Spread with date filling. Roll up jelly roll fashion in waxed paper. Chill several hours.
- Preheat oven to 350 degrees F (180 degrees C).
- With sharp knife, slice 1/4 inch thick slices off of rolls and place on greased cookie sheets. Bake 10 - 13 minutes. Let cool.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 36.7 g, Cholesterol 30.8 mg, Fat 8.5 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4 g, Sodium 173 mg, Sugar 21.2 g
GRANDMA'S DATE FILLED COOKIES
These cookies have two layers of delicious and light sugar cookies sandwiched with date filling. I even loved these as a kid, when dates weren't COOL!
Provided by Epi-curious
Categories Dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Mix in a sauce pan the dates, sugar and TBSP of flour, water, and lemon juice. Cook this for about 5 minutes on a medium heat, until all are blended well.
- Mix together the shortening, sugar, and eggs.
- Stir in the 2 Tbsps. thick cream and l teaspoons vanilla.
- Sift together the 2 1/2 cups of flour, baking soda and salt. Add to shortening mix to form dough.
- Chill dough for at least 1 to 2 hours.
- Roll out dough in thin layers in small batches and cut with round cookie cutter.
- Put mixture (about a tbsp.) in the center between 2 thin cookies pressed together.
- Bake at 350 degrees on lightly greased sheet pan for 8-10 minutes or until bottoms are lightly browned.
Nutrition Facts : Calories 171.5, Fat 5.3, SaturatedFat 1.5, Cholesterol 17.2, Sodium 68.7, Carbohydrate 29.7, Fiber 1.1, Sugar 18.4, Protein 2.1
DATE NUT FILLED COOKIES
My grandmother's recipe, circa 1970. As I'm transcribing it from the yellowed, stained index card, I can see her writing it out for me. I loved the rich filling and tender cookie. Mmmm
Provided by Deb Wolf
Categories Drop Cookies
Time 30m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- To prepare Filling:.
- Combine dates, water and sugar in a small saucepan. Cook over low heat until thick. Cool; add nuts.
- To prepare Cookie Dough:.
- Cream butter, add sugar and beat until light.
- Beat in eggs one at a time; add vanilla.
- Sift together flour, salt, soda and cinnamon. Add to creamed mixture alternately with buttermilk.
- Drop dough by rounded tablespoons onto buttered baking sheet 2" apart. Make a shallow indent in each cookie. Place a scant teaspoon of filling in indent. Cover with 1/2 teaspoon of dough.
- Bake 10 to 15 minutes or until lightly browned.
- Remove to wire rack to cool.
- Store between layers of wax paper in tightly covered container.
Nutrition Facts : Calories 111.2, Fat 3.2, SaturatedFat 1.6, Cholesterol 13.2, Sodium 91.4, Carbohydrate 20.1, Fiber 0.8, Sugar 13.5, Protein 1.4
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