Date Filled Cookie Wraps Recipes

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:

• 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:

• Make the filling first by putting the dates, sugar, and water in a saucepan and cook slowly,stirring constantly till thickened; add the nuts and cool.
• COOKIE BATTER:.
• Mix shortening, sugar, and eggs thoroughly.
• Stir in water and vanilla.
• Add the flour, salt, soda, and cinnamon; mix well.
• Drop by teaspoons on ungreased sheet.
• Place a teaspoon of the date filling on top of the dropped dough and then a tiny bit of dough on top of the filling.
• Bake till lightly browned and done in a 375 degree oven for 8-10 minutes.

Steps:

• Cookies: Cream oleo, sugar and milk.
• Sift and add dry ingredients.
• Mix well and chill well (at least an hour).
• Roll thin on a piece of lightly floured plastic wrap and cover with a thin layer of filling.
• Roll dough up jellyroll style.
• Chill thoroughly.
• Preheat over to 350°F.
• Cut in slices and place on greased baking sheet.
• Bake 8-10 minutes.
• Filling: Simmer and stir sugar, dates and water until thick.
• Add vanilla and cool.

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.

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.

Steps:

• Mix the pastry ingredients well to form a nice soft smooth dough.
• Form ball and wrap in the paper left from margarine and refrigerate for an hour(or stick in freezer for 10 minutes,or -- don't chill at all if in a rush!).
• Divide into three parts (each will create a "roll up").
• On a clean,floured surface roll to a large rectangle (about 30-40cm x 20-30cm), around 2-3mm thick, with the long end parallel to you.
• *TIP: roll the end closest to you slightly thinner and roll up from this side-this ensures pastry gets baked all the way through.
• With a long spatula spread a third of the date spread evenly over the pastry, leaving a 5-10mm margin all around.
• Optional additions before rolling:.
• *cut up the date "block" into small pieces (I usually just tear little bits off by hand) and distribute a third over the date spread.
• *sprinkle with around a teaspoon of cinnamon-and some sugar if desired.
• *This is a delicious touch: crumble 2-3 tablespoons of plain vanilla Halva over the date spread.
• Repeat with the other 2 parts of pastry.
• *Now roll up tightly,place on baking paper lined cookie sheet (curve the roll if it came out too long) and bake for about 10-20 minutes -DEPENDS ON YOUR OVEN-until golden.
• Remove tray from oven and leave to cool slightly.
• With a sharp serated edge knife cut diagonaly into 2-3 cm slices and leve to cool completely.
• You can sprinkle with powdered suger if desired.
• Store in airtight cookie containers.