Date Pin Cookies Recipes

Steps:

• Chop pitted dates in food chopper. Place dates into small saucepan and add 1/4 cup sugar, dash of salt, and 1 1/4 cups of water. Cook, stirring constantly until mixture is of a soft consistency. Remove from heat.
• Add grated lemon rind, lemon juice, and chopped nuts. Mix well and chill.
• Cream together 3/4 cup butter and gradually add 1/2 cup white sugar and 1cup lightly packed brown sugar. Beat well. Beat 2 eggs until thick and add to creamed mixture part at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla.
• Measure into a sifter 3 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon of salt. Sift together twice. Sift dry ingredients into creamed mixture about 1/4 at a time. Combine thoroughly after each addition. Chill until firm.
• Divide dough into 3 parts. Roll out 1 part at a time into a rectangle. Spread with date filling. Roll up jelly roll fashion in waxed paper. Chill several hours.
• Preheat oven to 350 degrees F (180 degrees C).
• With sharp knife, slice 1/4 inch thick slices off of rolls and place on greased cookie sheets. Bake 10 - 13 minutes. Let cool.

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:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Divide into four portions. Refrigerate until chilled., In a large saucepan, bring the dates, sugar and water to a boil. Reduce heat to medium; cook until mixture is thickened, about 15 minutes. Cool completely. Stir in pecans., On a baking sheet, roll out each portion of dough between two sheets of waxed paper into a 12x9-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper; spread with date mixture. Tightly roll up each portion jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Store in an airtight container at room temperature, or freeze for up to 3 months.

Steps:

• Preheat oven to 375 degrees F and grease cookie sheets.
• In separate bowl, sift together flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, cream together shortening and both sugars until light and fluffy, using electric mixer at medium speed.
• Add eggs, one at a time, beating well after each. Blend in vanilla.
• Gradually add dry ingredients to creamed mixture, mixing well with spoon.
• Stir in oats, dates and walnuts.
• Drop dough by teaspoonfuls, about 2 inches apart, on cookie sheet.
• Bake for 8 minutes or until lightly browned. Remove from cookie sheets to cool on racks.

Steps:

• Preheat oven to 350°F.
• In a saucepan, cook dates, sugar and water. Add vanilla. Stir. Let cool.
• Meanwhile, in a bowl, sift all dry ingredients to make the dough.
• Cut the shortening in small pieces. Add to dry ingredients. Knead with hands, without bringing it homogeneous. Incorporate eggs to the mixture. Let rest 30 minutes.
• Roll the dough to 1/2 inch thick (it didn't mention on a floured surface, maybe it's better).
• Spread the cool filling on the dough. Roll. Cut in slices of 1/2 inch thick. Put on a baking sheet. Cook in the oven for about 10 minutes.