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Date-Filled Cookies
Ingredients:
COOKIES
1 1/2 c. brown sugar
1 c. butter, softened
1 tsp. vanilla
3 eggs
3 1/2 c. flour
1 tsp. baking soda
FILLING
2 c. chopped dates
1 c. sugar
1 c. water
COOKIES
1 1/2 c. brown sugar
1 c. butter, softened
1 tsp. vanilla
3 eggs
3 1/2 c. flour
1 tsp. baking soda
FILLING
2 c. chopped dates
1 c. sugar
1 c. water
Directions:
In large bowl beat brown sugar and butter until light and fluffy. Add vanilla and eggs; beat well. Stir in flour and baking soda; mix well. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
Meanwhile, in medium saucepan combine all filling ingredients. Bring to a boil; rteduce heat and simmer 10 minutes, stirring frequently. Refrigerate until ready to use.(Mixture will thicken as it cools.)
On well floured surface, roll out 1/3 of the dough at a time to 1/8" thickness. Keep remaining dough refrigerated. Cut with floured 2 1/2" round cookie cutter. In half of cookies, out and remove 1" round hole or desired shape from center.Place whole cookie on ungreased cookie sheet. Spoon 1 tsp. cooled filling onto center of each. Top with dough ring. Using fork, press edges of dough to seal. Repeat with remaining dough and filling. Bake at 375 for 7 to 10 minutes or until light golden brown. Makes 3 1/2 dozen cookies.
In large bowl beat brown sugar and butter until light and fluffy. Add vanilla and eggs; beat well. Stir in flour and baking soda; mix well. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
Meanwhile, in medium saucepan combine all filling ingredients. Bring to a boil; rteduce heat and simmer 10 minutes, stirring frequently. Refrigerate until ready to use.(Mixture will thicken as it cools.)
On well floured surface, roll out 1/3 of the dough at a time to 1/8" thickness. Keep remaining dough refrigerated. Cut with floured 2 1/2" round cookie cutter. In half of cookies, out and remove 1" round hole or desired shape from center.Place whole cookie on ungreased cookie sheet. Spoon 1 tsp. cooled filling onto center of each. Top with dough ring. Using fork, press edges of dough to seal. Repeat with remaining dough and filling. Bake at 375 for 7 to 10 minutes or until light golden brown. Makes 3 1/2 dozen cookies.
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