Date Filled Cookie Log Recipes

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:

• 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.

Steps:

• In a bowl, combine 2 cups of graham cracker crumbs, marshmallows, dates and walnuts. Stir in cream; mix thoroughly. Shape into a 14x3-in. log. Roll in remaining crumbs. , Wrap tightly in plastic wrap or foil. Refrigerate at least 6 hours or overnight. Slice; garnish with whipped cream if desired.

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 400°F.
• Mix together butter and sugar in a mixing bowl until creamy.
• Blend in the egg.
• Sift together the flour, salt and baking soda.
• Add to the wet mixture and blend until stiff.
• Shape dough into 4 logs about 10x3-inches each.
• Place logs on a baking sheet.
• Using the side of your hand, create a narrow well into the top of each log, running all the way across.
• Spread about 1/4 cup of the date filling evenly into each hollow.
• Top the date filling with chopped nuts.
• Bake the logs for 12-15 minutes, or until set and gloden.
• Allow to cool until just warm, then slice the baked dough at an angle into 3/4-inch thick cookies.
• Allow to cool then dust liberally with confectioners sugar.

Steps:

• In 1-quart saucepan, cook dates, 1 tablespoon granulated sugar, the water and salt over medium heat 3 to 5 minutes, stirring constantly, until thickened. Cool completely.
• In medium bowl, beat butter with electric mixer on medium speed until creamy. Add 1/3 cup granulated sugar; beat until light and fluffy. Add flour, cinnamon and vanilla; beat well. Shape dough into a ball.
• On lightly floured surface, roll dough to 1/8-inch thickness. Cut with 1 1/2- or 2-inch round cookie cutter. Using 1/2-inch star-shaped cookie cutter, cut out star in center of half of the cookies. Pierce solid cookies with fork. Place cookies on ungreased cookie sheets. Freeze 10 minutes.
• Heat oven to 300°F. Remove cookies from freezer. Bake 20 to 25 minutes or until very lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• For each sandwich cookie, spread about 1/2 teaspoon date filling on bottom of 1 solid cookie. Top with cutout cookie, bottom side down; gently press together. Sprinkle with powdered sugar.

Steps:

• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the flour, baking soda, cinnamon and cloves; gradually stir into the creamed mixture. Combine the water and dates; stir into the dough along with the chopped pecans. Cover and chill for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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:

• 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.

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.

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:

• To prepare the pastry, combine the flour, confectioners' sugar, and salt in the bowl of a food processor fitted with the metal blade. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolks and 3 tablespoons of the cream and pulse just until the dough starts to come together. Add more cream if necessary but stop before the dough is too wet. Tip half of the dough out onto a piece of plastic wrap and form it into a disk. Repeat with the remaining dough. Chill the disks for at least 2 hours.
• To prepare the filling, bring the dates and the water to a simmer over medium heat in a small saucepan. Cook until the dates are very soft, about 5 minutes. Transfer the dates and the water to the bowl of a food processor fitted with the metal blade and add the pecans, walnuts, honey, orange zest, cardamom, cloves, and salt and pulse until you have a chunky paste. Let cool completely.
• Line two baking sheets with parchment paper.
• Working with one disk at a time, roll the dough out to a thickness of 1/8 inch on a very lightly floured surface. (Less flour means a more tender cookie.) Using a 2-inch cookie cutter, cut out circles of dough and set them about 1 inch apart on the prepared baking sheets. Repeat with the remaining disk. You can reroll the dough once if you like.
• Scoop about a rounded 1/2 teaspoon of filling onto half of the dough circles. Brush the edges of the filling-topped circles with a bit of cream and top with another dough circle, gently pressing the edges to seal. Once you've sandwiched all of the cookies, use a fork to crimp all of the edges.
• Chill the cookies until firm, about 30 minutes. Preheat the oven to 350°F.
• Brush the top of each cookie with cream and sprinkle with a bit of sanding sugar. Bake until the cookies are golden and crisp, 25 to 30 minutes, rotating the sheets halfway through. Let the cookies cool completely on a rack.
• Store the cookies in an airtight container at room temperature for up to 5 days.