Quick Cherry Date Cookies Food

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.

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.

GRANDMA PARSON'S CHEERY CHERRY DATE NUT DROP COOKIES

Steps:

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

CHEWY DATE COOKIES

Steps:

• In a bowl, cream butter and brown sugar. Add egg; mix well. Combine the flours, lemon zest, baking powder, cinnamon, nutmeg and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in dates., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 13-15 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.