My Aunt Janes Date Cookies Recipes

Steps:

• Filling:.
• Break up dates, cover with water, add 2 tespoons of lemon juice. Boil for 2 minutes. Add dates to cookie, fold cookie in half. Press edge with fork.
• Cream butter and sugar together well.
• Slowly mix in milk.
• Use a wooden spoon Mix all Dry ingredients together.
• Now slowly add to wet batter.
• Mix well.
• Roll out the dough to about 1/8 inch thick.
• Cut into 3 inch diameter round, the top of the large mayonnaise jar works well.
• Put on each round circle 1 tablespoon of dates, or how much you like.
• Bake on ungreased bake sheet.
• Bake at 350 for 8 - 10 minutes.

Steps:

• Mix well.
• Take a teaspoon of dough and roll it in sugar.
• Then place it on a cookie sheat.
• Bake at 375 tell golden brown.

Steps:

• Cook the first 7 ingredients over medium head for 8 minutes.
• Stir constantly.
• Add vanilla and rice krispies and shape into balls.
• Roll in coconut, let cool.

Steps:

• With an electric mixer, beat butter, egg and vanilla until smooth.
• In separate bowl, whisk together flour, baking powder and salt.
• Gradually add flour mixture to butter mixture, beating until blended.
• Stir in dates, coconut and walnuts.
• Form dough into two 1-1/2-inch rolls; wrap in wax paper or foil.
• Chill in freezer until firm enough to slice easily (about 2 hours) or for as long as 1 month.
• When ready to make, preheat oven to 350 degrees Fahrenheit.
• Lightly grease several cookie sheets.
• With sharp knife, cut rolls into 3/8-inch slices.
• Place slices on prepared cookie sheets.
• Bake about 12 minutes or until golden.
• Cool on wire rack.

Steps:

• 1. Although they seem time consuming to make, there is something very special about them, soft and sweet!
• 2. Sift ingredients and mix together dough. Make the filling, stirring until quite thick, add a little more water if needed; and cool a short while. Roll the dough and cut rounds, as small as you like with 1/2 tsp.of the date filling on one layer of dough, cover and pinch the top layer to seal.
• 3. Grease a baking sheet, and preheat the oven to 350 degrees. They bake for 10 to 12 minutes. Watch them for the last couple of minutes, so they don't get too brown.

Steps:

• Preheat oven to 350º F (180º C). Spray baking sheet with non-stick cooking spray or line with parchment paper.
• In a small bowl, soak 3/4 cup of the chopped dates in the boiling water for 15 minutes.
• Meanwhile, in a large bowl, combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
• Add egg, brown sugar, molasses, and butter to date and water mixture, and mix until well combined.
• Make a well in the centre of the dry ingredients.
• Pour in the liquid ingredients and stir until combined. Stir in remaining 1/4 cup chopped dates.
• Cover cookie dough with plastic wrap and refrigerate 1 hour.
• With lightly floured hands, roll cookie dough into 1-inch (2.5cm) balls, then roll in granulated sugar.
• Place 2 inches apart on prepared baking sheets. Bake 8-10 minutes or until cookie dough is still soft when lightly touched. Cool completely on rack. Store cookies in a cookie jar or a tightly sealed container.

Steps:

• Cream shortening; gradually add the sugar, beating well. Add eggs and vanilla; beat well.
• Combine flour, salt and soda. Add to creamed mixture, mixing well. Stir in the uncooked oats and chopped dates.
• Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees for 10 to 12 minutes (centers will be slightly soft). Remove from cookie sheets while still warm; complete cooling on wire racks.

Steps:

• Soak raisins in pineapple and juice several hours or overnight. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add jam and buttermilk; beat until well blended. Sift together dry ingredients; add to batter. Beat on low just until combined. Stir in the raisins, pineapple and pecans. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 50 minutes. Cool in pans for 10 minutes before removing to wire racks. , For icing, melt butter in a saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Remove from the heat. Cool just until warm; beat in enough confectioners' sugar for icing to reach spreading consistency. Add more sugar for thicker icing or more milk to thin it. Frost cooled cake.