Date Orange Cookies Recipe 55

Steps:

• Dough: Preheat the oven to 325 degrees F.
• To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes. Remove and set aside. Clean the processor bowl.
• Put the flour, baking powder, the 1 tablespoon confectioners' sugar, and salt in the bowl of food processor and pulse 3 to 4 times to mix. Add the butter, oil, and milk pulsing until the dough just comes together. Take care not to overwork the dough; it will be slightly wet.
• Remove dough from the processor, and roll into 20 equally sized balls. In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round. Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling. Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms to make a smooth round ball. Press gently to flatten the cookie slightly, then place them seamed side down on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Gently prick the cookies with a fork or a wooden skewer in a decorative pattern taking care not to pierce the dough to the filling.
• Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just beginning to turn slightly golden, about 25 to 30 minutes. Dust generously with confectioners' sugar, cool and dust again.
• Apricot Golden Raisin Nut Filling:
• Puree in a food processor until evenly combined.
• Quince-Walnut Filling:
• Puree in a food processor until evenly combined.

Steps:

• In a medium saucepan, over medium heat, combine the dates, 1/4 cup sugar, a pinch of salt, orange juice and water. Cook, stirring frequently until the dates have softened. Remove from heat and stir in 1 teaspoon orange zest and pecans. When mixture has cooled, process in a food processor or blender until pecans are finely ground. Set aside.
• Sift together the flour, baking powder, baking soda and 3/4 teaspoon salt; set aside. In a large bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and 2 teaspoons orange zest. Gradually mix in the dry ingredients to form a smooth dough. Divide dough into thirds, wrap in plastic, and refrigerate until firm.
• Roll each third of the dough out into a rectangle 1/4 inch in thickness. Spread 1/3 of the filling over each rectangle leaving a 1 inch strip of dough uncovered on one of the long sides. Starting at the edge opposite of the uncovered strip, roll the dough up jellyroll style and press lightly to seal. Wrap the rolls in waxed paper and refrigerate until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. slice chilled rolls of dough into coins about 1/4 inch thick. Place slices 2 inches apart onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, or until lightly golden. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

Steps:

• Sift together flour, baking soda and salt. Cream together the brown sugar, oil, eggs, vanilla, orange juice, and zest. Blend dry and wet ingredients and add dates and nuts. Bake at 375° F for 10 to 12 minutes.

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:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; gradually add to the creamed mixture. , Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the buttermilk, eggs, orange juice and zest. Combine the dry ingredients; gradually add to the creamed mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks to cool. , For icing, combine the confectioners' sugar, orange extract and enough orange juice to achieve desired consistency. Spread over cooled cookies.

Steps:

• Sift flour, baking soda & salt together 3 times. Add dates & walnuts.
• Cream shortening & then blend in brown sugar, then add egg and beat well.
• Stir in orange rind to the shortening mixture.
• Add the flour mixture, combining until well mixed.
• Drop dough by spoonful, well apart on greased cookie sheet.
• Bake at 350F for 10 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.

Steps:

• Preheat oven to 325°. In a bowl, cream shortening and sugar. Beat in egg yolks and buttermilk. Sift together flour, baking powder, soda and salt; add to creamed mixture alternately with orange juice and zest. Add egg whites and beat until smooth. , Drop by rounded teaspoonfuls onto greased cookie sheets. Bake until set, about 10 minutes. Remove to wire racks to cool completely., For icing, combine all ingredients and beat until smooth. Frost cooled cookies.