DATE FILLED COOKIES
This recipe calls for dates, but you could substitute raisins or mincemeat.
Provided by Gordon
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 90.6 mg, Sugar 12.6 g
DROPPED DATE FILLED COOKIES
Do you just love filled cookies but hate the fussiness of making them? These are dropped and you don't have to roll them out. The filling is even dropped on top of the drop. Easy and good.
Provided by Mimi in Maine
Categories Drop Cookies
Time 1h20m
Yield 40 cookies
Number Of Ingredients 13
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.
Nutrition Facts : Calories 179.7, Fat 6.5, SaturatedFat 1.5, Cholesterol 10.6, Sodium 98, Carbohydrate 29.7, Fiber 1.1, Sugar 20.1, Protein 1.9
DATE COOKIES
These date cookies with a base of oatmeal are perfectly sweet and delicious. The addition of walnuts gives them a nice crunch and the hint of cinnamon complements the flavor of the dates. You can make the dough ahead of time and bake the cookies later if you prefer. This recipe produces cookies that are crispy on the edges and soft and chewy on the inside--a winning combination
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield about 2 dozen
Number Of Ingredients 9
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.
DATE-FILLED SANDWICH COOKIES
Of all the cookies I've baked over the years, these have remained one of my all-time favorite. The dough is very easy to work with, and the result is eye-catching. -Debbie Rode, Oxbow, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 183 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 106mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
DATE DROP COOKIES
From Pillsbury "Simply from Scratch Recipes"-unmistakably homemade! These are my husbands favorite, he says A+.
Provided by Rita P
Categories Dessert
Time 20m
Yield 60-72 cookies
Number Of Ingredients 8
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.
Nutrition Facts : Calories 110.3, Fat 4.5, SaturatedFat 2.2, Cholesterol 15.2, Sodium 63.5, Carbohydrate 16.9, Fiber 0.8, Sugar 10.9, Protein 1.4
GRANDMA'S DATE FILLED COOKIES
These cookies have two layers of delicious and light sugar cookies sandwiched with date filling. I even loved these as a kid, when dates weren't COOL!
Provided by Epi-curious
Categories Dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 13
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.
Nutrition Facts : Calories 171.5, Fat 5.3, SaturatedFat 1.5, Cholesterol 17.2, Sodium 68.7, Carbohydrate 29.7, Fiber 1.1, Sugar 18.4, Protein 2.1
DATE DROP COOKIES II
Date cookies topped with a walnut piece. A simple confectioners' sugar icing may be drizzled over the cooled cookies if desired.
Provided by Rosina
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 24
Number Of Ingredients 10
Steps:
- Pre-heat oven to 400 degrees F (205 degrees C). Lightly grease two baking sheets.
- Combine flour, baking powder, baking soda and salt and set aside.
- In a large bowl, cream together shortening and brown sugar. Beat in the egg and the sour cream. Gradually blend in flour mixture. Fold in dates.
- Drop dough by teaspoonfuls 1-1/2 inches apart onto baking sheets. Press a walnut half into the center of each cookie.
- Bake for 8-10 minutes until lightly colored. Cool cookies on wire racks.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 24 g, Cholesterol 9.9 mg, Fat 6.2 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 68.5 mg, Sugar 16.5 g
DATE DROPS
These cake-like cookies are nutritious, flavorful and firm enough to pack well in brown-bag lunches.-Doris Barb, El Dorado, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream the butter and brown sugar. Beat in eggs, milk and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, dates and nuts. , Drop by rounded teaspoonfuls 1 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned and tops are firm to the touch. Cool on wire racks.
Nutrition Facts : Calories 97 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 60mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
DATE AND NUT COOKIES
Loaded with ample doses of sweet dates, raisins, and buttery pecans, this easy recipe for drop cookies from reader Jackie Schulman of Tucker, Georgia, creates a homey and irresistible teatime dessert. There won't be a crumb left of these moist, cakey goodies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 60
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with racks in upper third and middle. In a medium bowl, whisk together flour and baking powder. Add dates, pecans, and raisins, and stir with a wooden spoon until fruit and nuts are coated. In a small bowl, whisk together eggs, 1/2 cup sugar, oil, lemon juice, vanilla, and salt. Add to flour mixture and stir until combined.
- In another small bowl, stir together 2 tablespoons sugar and cinnamon. Drop dough by rounded tablespoons, 1 inch apart, onto parchment-lined baking sheets. Sprinkle with cinnamon sugar. Bake until cookies are golden at edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely.
Nutrition Facts : Calories 197 g, Fat 10 g, Fiber 2 g, Protein 2 g
CHEWY DATE COOKIES
Brown sugar, cinnamon, lemon peel and chewy dates make a memorable flavor combination in this old-fashioned favorite, which comes straight from our Test Kitchen ovens. Ideal as a light dessert or slimmed-down snack the sweet treats won't last long in your cookie jar!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 57mg sodium, Carbohydrate 14g carbohydrate, Fiber 1g fiber), Protein 1g protein.
DATE-FILLED COOKIE WRAPS
A nutty date filling adds texture to rich cookies made with cream cheese.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 50
Number Of Ingredients 13
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.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 4 g, TransFat 0 g
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