My Aunt Janes Date Cookies Food

FREEZER DATE COOKIES

Steps:

• With an electric mixer, beat butter, egg and vanilla until smooth.
• In separate bowl, whisk together flour, baking powder and salt.
• Gradually add flour mixture to butter mixture, beating until blended.
• Stir in dates, coconut and walnuts.
• Form dough into two 1-1/2-inch rolls; wrap in wax paper or foil.
• Chill in freezer until firm enough to slice easily (about 2 hours) or for as long as 1 month.
• When ready to make, preheat oven to 350 degrees Fahrenheit.
• Lightly grease several cookie sheets.
• With sharp knife, cut rolls into 3/8-inch slices.
• Place slices on prepared cookie sheets.
• Bake about 12 minutes or until golden.
• Cool on wire rack.

DATE COOKIES LIKE AWREY'S

Steps:

• Mix filling ingredients in saucepan. Cook til smooth. (Raspberry or strawberry jam may also be used as filling.)
• Mix cookie ingredients as if for a pie crust.
• Pat one half of the mixture on a buttered (8x8x2 inch) pan.
• Press down firmly and spread on the filling.
• Cover with the other half of the oatmeal mixture and press down lightly.
• Bake at 350° for 10-15 minutes. Cut into squares.

SKILLET DATE COOKIES

Steps:

• Cook the first 7 ingredients over medium head for 8 minutes.
• Stir constantly.
• Add vanilla and rice krispies and shape into balls.
• Roll in coconut, let cool.

OLD FASHIONED DATE NUT COOKIES

Steps:

• 1. Make the filling. Shop the dates. I use a food processor to chop.
• 2. In a large sauce pan add the dates, granulated sugar, orange zest, and 2/3 cup of water. Stir and bring mixture to a boil. Continue cooking until mixture is very thick and boiled down to a paste. Remove from heat. empty into a bowl and refrigerate until cool. Mix in the walnuts after it cools.
• 3. Make the dough: In a bowl. Cream shortening and butter together on low speed with a mixer. Add in the brown sugar and mix well on low speed.
• 4. In another bowl. Mix together eggs, and vanilla. Add this mixture to the butter sugar mixture. Beat well.
• 5. In another bowl sift the flour baking soda, cinnamon and salt together . Add this to the creamed butter mixture. Add 1/2 cup chopped walnut's. Stir to combine.
• 6. Mix well By hand. Refrigerate dough for about 30 minutes to give it more stiffness. Heat oven to 350°. Parchment line a sheet pan, Or you may lightly grease a sheet pan.
• 7. in teaspoon size amounts. Make each in to a ball. Top each cookie with a teaspoon of date filling in center of ball. Push filling down into cookie . Place in oven and bake 10 to 15 minutes or until lightly golden brown. Let cool move to rack to cool completely.

LEBANON TRAVELER'S DATE COOKIES (MAMOUL)

Steps:

• In a large bowl, dissolve the yeast in the water. Stir in the orange flower water, egg, and melted butter. Add the semolina and stir in, then sprinkle on the sugar and salt and stir. Add the flour and stir and turn to combine until crumbly but holds together when squeezed. Cover with plastic wrap and let rest for 1 hour.
• Meanwhile, prepare the filling: Place all the ingredients in a food processor and process to a paste. Transfer to a bowl and set aside, covered.
• Place a rack in the center of the oven and preheat the oven to 350°F Set out an 18 by 12 inch baking sheet near your work surface.
• To shape the mamoul, use a tablespoon to scoop up a full level tablespoon of dough. Place it in the palm of one hand and use the thumb and fingers of the other hand to flatten it into a nearly 3-inch-diameter round. Scoop up 1 1/2 teaspoons of the filling and place it on the center of the round. Pull the edges up to cover the filling, then roll the cookie lightly between your palms to make a ball. Place seam side down on the baking sheet. Repeat with the remaining dough and filling, placing the cookies about 1/2 inch apart. Prick each cookie decoratively with a fork. Brush the tops with a little milk.
• Bake until touched at the edges with golden brown, 20 to 25 minutes. Transfer immediately to a wire rack to cool. Makes 2 dozen rich cookies, either round mounds or high decorated ovals, filled with aromatic date paste.
• NOTE: This recipe the instructions for round mamoul decorated only by pricking with a fork. In Syria and Lebanon, and in some specialty grocery stores in North America, you can find elaborately carved mamoul molds. If you have a mold, oil it with olive oil and then oil again lightly every 3 or 4 mamoul. Fill the mold almost full of dough and use your thumb to press down in the center. This will make a hollow in the center and will also give you thin walls of dough around the edges. You may need less filling, say 1 teaspoon each. Place the filling in the center, then fold the thin walls over and pinch off any excess dough. Pull the shaped mamoul up gently from the mold and transfer to the baking sheet, decorative side up. Repeat with the remaining dough and filling.
• Semolina, a coarse grind of durum wheat with small, irregular yellow granules, is used to make pasta. It is also used as bread flour in Puglia, and in Tunisia and Morocco.
• Semolina flour, also known as durum flour, is finely ground. It is very high in gluten. It can, like semolina, be used to make bread, but because it is so high in gluten, the bread dough will be stiff and the bread fairly tough.
• Home Baking.

AUNT ALMA'S SOUR CREAM DATE COOKIES

Steps:

• Mix well.
• Take a teaspoon of dough and roll it in sugar.
• Then place it on a cookie sheat.
• Bake at 375 tell golden brown.