Date Filled Sandwich Cookies Food

FILLED DATE COOKIES

Steps:

• To prepare the filling, cook the dates, 3/4 cup of sugar and water over medium-high heat, stirring constantly, until thickened. Stir in the nuts, remove from the heat and set aside.
• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, cream together the butter and brown sugar. Stir in the eggs, sour cream and almond extract. Sift together the flour, salt, baking soda and cinnamon, stir into the creamed mixture. Drop a rounded teaspoon of dough onto an unprepared cookie sheet, place a scant teaspoon of the filling on top of it, then top with an additional 1/2 teaspoon of dough. Repeat with the rest of the dough.
• Bake for 10 to 12 minutes in the preheated oven, or until slightly browned.

GRANDMA'S DATE-FILLED COOKIES

Steps:

• In large bowl, beat softened butter and brown sugar with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs until well blended. On low speed, beat in flour and baking soda until well combined, scraping bowl occasionally. Dough will be soft. Divide dough into 4 pieces; flatten each piece, and wrap in plastic wrap. Refrigerate about 3 hours or until dough is firm and cold.
• Meanwhile, in 2-quart saucepan, mix Filling ingredients. Heat to boiling; boil 1 minute, stirring constantly. Reduce heat to low; simmer about 10 minutes, stirring occasionally, until mixture is darkened in color and thickens slightly. Pour filling mixture into small bowl; refrigerate uncovered until ready to use (mixture will thicken as it cools).
• Heat oven to 375°F. Remove 1 piece of chilled dough from refrigerator, and unwrap. On work surface generously sprinkled with flour, roll out dough with floured rolling pin to 1/8 inch thick. Using floured 2 1/2-inch round cutter, cut out rounds. In half of the rounds, cut out and remove 1-inch round or desired shape of hole from center. Place whole rounds on ungreased cookie sheet.
• Spoon 1 generous teaspoonful cooled filling onto center of each round; top with cut out dough round. With fingertips or floured fork, press edges of dough to seal. Return dough centers and leftover dough to refrigerator for rerolling.
• Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.
• Meanwhile, repeat steps on assembling and baking with each portion of refrigerated dough, refrigerated leftover dough and remaining filling.
• Cool cookies completely, about 1 hour. Store covered in airtight container.

DATE FILLED COOKIES

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.

DATE FILLED OATMEAL COOKIES

Steps:

• Cream butter and sugar together well.
• Slowly mix in milk.
• Add remaining ingredients.
• Mix well.
• Chill for 1 hour.
• Roll out fairly thin on lightly floured board.
• Cut into 2 1/2-inch rounds.
• Place on ungreased baking sheets.
• Bake in 350°F oven for 8-10 minutes.
• Cool.
• Fill with Date Filling, to form a sandwich.
• For date filling: combine dates, sugar and water in saucepan.
• Bring to a boil.
• Simmer, stirring often, until mushy and thickened.
• Add more water if too dry, or simmer longer if too runny.
• Cool and spread between cookies.

DATE-FILLED SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small saucepan, combine filling ingredients. Cook over medium heat for 3 minutes or until thickened and bubbly. Cool to room temperature. Spread on the bottoms of half of the cookies; top with remaining cookies.

GRANDMA'S DATE FILLED COOKIES

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.

DATE FILLED OATMEAL COOKIES

Steps:

• In a large mixing bowl, or stand mixer fitted with paddle attachment, beat butter, granulated sugar and brown sugar until light and fluffy.
• Add in eggs and vanilla and beat until well combined.
• In a small mixing bowl, combine flour, baking powder, baking soda, cinnamon and salt, stirring well to combine.
• Gradually add flour mixture to butter/sugar mixture and beat on low speed just until combined.
• and blend on low speed just until combined. The mixture will be thick. Scrape down the sides well with a spatula and stir to combine.
• Using a heaping tablespoon, shape and roll dough into balls, then press down to flatten. Cookies should be about 2 and 1/2 to 3 inches in diameter.
• Place on ungreased or parchment paper lined baking sheet.
• Cookies will still be slightly soft in the middle.
• Cool on baking sheet for two minutes, then transfer to wire rack and cool.
• Combine 2 cups of chopped dates, 1 cup water and 1/2 cup of granulated sugar together in a small saucepan.
• Bring to boil, reduce heat to low and cook for about 5 to 7 minutes, stirring often. Mixture will be thick and smooth. Cool.
• Turn one of the cookies upside down with the flat side facing up. Spread a layer of the date filling to cover the entire cookie. Place a second cookie over the date filling with the flat side towards the date filling, creating a sandwich cookie. Press very lightly down on the cookies.

DATE COOKIES

Steps:

• Gather the ingredients.
• In a medium bowl, combine the flour, baking soda, and salt; whisk or stir to blend and set aside.
• In a large mixing bowl with an electric mixer , beat the butter and sugar together until light and fluffy, about 2 to 3 minutes. Add the eggs, one at a time, beating after each addition, then add the vanilla and beat until smooth and blended.
• Add the dry ingredients and mix on the lowest speed just until blended, then fold in the chopped dates and pecans. Refrigerate the dough for 1 hour.
• Position a rack in the center of the oven and preheat to 350 F. Line baking sheets with parchment paper.
• Drop the cookie dough by rounded tablespoons onto the baking sheets, leaving 2 inches between the cookie mounds.
• Bake the cookies until set and the edges are lightly browned, 10 to 14 minutes.
• Let the cookies cool in the pan for 5 minutes, then transfer them to a rack to cool completely.