Date Nut Cookie Pies Recipes

Steps:

• Combine sweetened condensed milk and dates in a saucepan. Cook over low heat, stirring constantly, until very thick. Stir in nuts.
• Spoon about 1tsp. of filling onto a cracker. Top with another cracker to make a sandwich. Repeat.
• Combine softened cream cheese, powdered sugar and vanilla in a bowl with a mixer, beating until smooth. Add enough milk to make of spreading consistency.
• Spread frosting on top of each cookie.
• Store in an airtight container, or freeze. They are delicious frozen!

Steps:

• Heat oven to 350 degrees. Line one or more baking sheets with parchment. Place flour in a bowl and whisk in the salt, cinnamon and cloves. Set aside.
• Cream butter and brown sugar together by hand or in an electric mixer. Beat in eggs. The mixture will not be smooth. Dissolve the baking soda in 1 tablespoon hot water and stir it in. Stir in the dates and nuts. The batter will be heavy and not easy to mix. Work in the flour mixture, about a third at a time. If your electric mixer has a dough hook, use it for working in the flour.
• Scoop heaping teaspoons of batter onto prepared baking sheet or sheets, making craggy mounds about 1 1/2 inches in diameter. Space them about 1 1/2 inches apart; the cookies will not spread very much. (Alternatively, for neater cookies, you can roll the batter into balls between your palms, then lightly press them down with the back of a spoon or the tines of a fork.) Allow to sit at room temperature 30 minutes to 1 hour before baking. Depending on the size of your oven and your baking sheets, you can form the cookies ready to bake on sheets of parchment paper on your countertop, then transfer them to baking sheets in shifts.
• Bake 15 to 20 minutes, until nicely browned. Let cool, then dust with sifted confectioners' sugar. If you plan to freeze some of the cookies, do not dust them with confectioners' sugar; wait until after they thaw.

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.

Steps:

• Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.
• Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.
• Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.
• Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.
• Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.
• Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.

Steps:

• Preheat oven to 350 F.
• In large bowl, combine first 4 ingredients; beat well.
• (Lightly spoon flour into measuring cup; level off.) Add flour and soda; mix well.
• Stir in dates and nuts.
• Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
• Bake 10 to 15 minutes until golden brown.