Filled Date Cookies Recipes

Steps:

• Cream butter and 1 cup sugar; add eggs and beat well.
• Add milk.
• Sift together baking powder, 2 cups flour, and salt; add flour mixture to creamed mixture.
• Refrigerate.
• While dough is chilling, make filling by cooking dates, water, 3 tsp flour, and 1/2 cup sugar until thick; add chopped nuts.
• Roll out dough; cut in rounds.
• Mound filling in center, place another round on top and seal edges.
• Bake at 375°F on greased cookie sheets until lightly browned.

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.

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.

Steps:

• In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.

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:

• Cream butter and sugar together well.
• Slowly mix in milk.
• Add remaining ingredients.
• Mix well.
• Chill for 1 hour.
• Roll out fairly thin on lightly floured board.
• Cut into 2 1/2-inch rounds.
• Place on ungreased baking sheets.
• Bake in 350°F oven for 8-10 minutes.
• Cool.
• Fill with Date Filling, to form a sandwich.
• For date filling: combine dates, sugar and water in saucepan.
• Bring to a boil.
• Simmer, stirring often, until mushy and thickened.
• Add more water if too dry, or simmer longer if too runny.
• Cool and spread between cookies.

Steps:

• Preheat oven to 375°F.
• To prepare Filling:.
• Combine dates, water and sugar in a small saucepan. Cook over low heat until thick. Cool; add nuts.
• To prepare Cookie Dough:.
• Cream butter, add sugar and beat until light.
• Beat in eggs one at a time; add vanilla.
• Sift together flour, salt, soda and cinnamon. Add to creamed mixture alternately with buttermilk.
• Drop dough by rounded tablespoons onto buttered baking sheet 2" apart. Make a shallow indent in each cookie. Place a scant teaspoon of filling in indent. Cover with 1/2 teaspoon of dough.
• Bake 10 to 15 minutes or until lightly browned.
• Remove to wire rack to cool.
• Store between layers of wax paper in tightly covered container.

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:

• 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:

• 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:

• In a large bowl, cream shortening, white sugar and brown sugar. Beat in the egg and vanilla extract. Combine the flour, baking soda and salt; mix into the sugar mixture until well blended. Divide dough in half, cover and refrigerate for 4 hours.
• To make the filling: Combine dates, sugar, water, lemon juice and salt in saucepan. Cook over low heat until mixture thickens.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll out dough on a floured surface to a thickness of 1/8 of an inch. Cut out an even number of 2 1/2 inch circles. Place half of the dough circles 2 inches apart on cookie sheets. Brush circles lightly with water and place a tablespoonful of filling in the center of each one. Place the remaining circles on top and crimp the edges with your fingers or a fork. Make two tiny slits at the top of each cookie and brush the tops with a beaten egg. Sprinkle with sugar.
• Bake 10 to 12 minutes in the preheated oven, or until lightly colored. Let cool on wire racks.