Date Filled Cookie Log Recipes

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.

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.

Steps:

• Preheat oven to 400°F.
• Mix together butter and sugar in a mixing bowl until creamy.
• Blend in the egg.
• Sift together the flour, salt and baking soda.
• Add to the wet mixture and blend until stiff.
• Shape dough into 4 logs about 10x3-inches each.
• Place logs on a baking sheet.
• Using the side of your hand, create a narrow well into the top of each log, running all the way across.
• Spread about 1/4 cup of the date filling evenly into each hollow.
• Top the date filling with chopped nuts.
• Bake the logs for 12-15 minutes, or until set and gloden.
• Allow to cool until just warm, then slice the baked dough at an angle into 3/4-inch thick cookies.
• Allow to cool then dust liberally with confectioners sugar.

Steps:

• Mix the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until creamy. Turn the mixer to low, add the egg and mix well to combine. Add the oats, flour and cinnamon and mix on low until combined. Fold in the dates and walnuts with a wooden spoon or rubber spatula. Cover the bowl and refrigerate for at least 1 hour and up to 2 days.
• When you're ready to bake, preheat the oven to 350 degrees F; line a baking sheet with parchment.
• Scoop mounds of dough with a cookie scoop (about 1 1/2 tablespoons per cookie) and place on the prepared baking sheet, leaving about 2 inches between cookies.
• Bake on the middle rack until golden around the edges, 10 to 12 minutes. Cool the cookies on the baking sheet for about 10 minutes, then transfer to a cooling rack. Repeat with the remaining dough.

Steps:

• Cream butter and 1 cup sugar; add eggs and beat well.
• Add milk.
• Sift together baking powder, 2 cups flour, and salt; add flour mixture to creamed mixture.
• Refrigerate.
• While dough is chilling, make filling by cooking dates, water, 3 tsp flour, and 1/2 cup sugar until thick; add chopped nuts.
• Roll out dough; cut in rounds.
• Mound filling in center, place another round on top and seal edges.
• Bake at 375°F on greased cookie sheets until lightly browned.

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.

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.