Cousin Luisas Italian Date Cookies Recipe 395

COUSIN LUISA'S ITALIAN DATE COOKIES RECIPE - (3.9/5)

Steps:

• In mixer, combine 5 eggs with sugar. Add baking powder, cocoa and on low speed, add chocolate chips, dates and nuts. Lastly, add flour. Line a rimmed baking sheet with parchment paper and spread dough evenly wetting the spatula with milk to make the spreading easier. Bake at 350° F until dough springs back, about 15-18 minutes. While warm, cut into biscotti slices and roll in confectioner's sugar.

PAN DE POLVO (MEXICAN COOKIES) RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. Make some tea out of the cinnamon sticks, anise, and water in a pan and boil. Boil till there is only about 1 cup left. Strain the spices out, so it is a clear liquid. You will only use 1/2 a cup, put that a side. Make the dough, cream the shortening and lard till it is light and creamy looking. Then add the tea and sugar and cream again. Start adding the flour a little at a time. Start with 2 cups. then add the powder cinnamon till the dough has a medium brown color. Now finish adding the rest of the flour. This is a sticky dough, so keep adding flour just until it is not sticky anymore and is workable. Flour the surface, your hands and the rolling pin. and then pull out a workable amount of dough. Roll the dough out till it is a little less the 1/4-inch thick. Cut with round cookie cutter. Bake for 15 minutes. Pull out of the oven to cool on the cooling racks. As soon as touchable, coat them in the sugar/cinnamon bath. The cookies must be warm, so the sugar will melt on them. Put them back on the cooling racks to finish cooling down. Repeat till all dough used and baked.

UNCLE FRANK'S ITALIAN "S" COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
• Mix flour, sugar, shortening, milk, eggs, baking powder, and almond extract in a bowl by hand until smooth.
• Form dough into a 1-inch thick log. Cut small portions and roll into 3-inch long pieces, then shape into "S" shapes. Place on the prepared cookie sheet.
• Bake in the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

DATE COOKIES

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.

ITALIAN DATE RAISIN FILLED COOKIE

Steps:

• Cream shortening and sugar; add eggs.
• Sift flour, baking powder, and salt together.
• Add milk and vanilla.
• Mix well; roll out dough 1/4 inch thick.
• Cut with a round cutter.
• Place on cookie sheet.
• Brush top of cookie with egg white.
• Top with filling.
• Bake at 400 degrees Fahrenheit for 15 minutes.
• FILLING:.
• Grind raisins, dates and candied cherries in a food processer.
• Cook on top of stove until thick, stirring constantly. This stuff will probably burn like no one's business.

ITALIAN HOLIDAY COOKIES

Steps:

• In a bowl, combine sugar, lemon zest, vanilla and salt. Add eggs and 2 cups flour; mix well. Turn onto a floured surface and knead in remaining flour (dough will be soft). With a floured knife or scissors, cut into 20 pieces. With hands, roll each piece into pencil shapes. Cut "pencils" into 1/2-in. pieces. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry pieces, a few at a time, for 2 minutes per side or until golden brown. Drain on paper towels. Place in a large bowl. Heat honey to boiling; pour over cookies and mix well. With a slotted spoon, spoon onto a serving platter and slowly mound into a tree shape if desired. Decorate with candy sprinkles. Cool completely.

GRANDMA'S DATE FILLED COOKIES

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.

DATE ORANGE COOKIES RECIPE - (5/5)

Steps:

• Sift together flour, baking soda and salt. Cream together the brown sugar, oil, eggs, vanilla, orange juice, and zest. Blend dry and wet ingredients and add dates and nuts. Bake at 375° F for 10 to 12 minutes.

DATE-FILLED COOKIES

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.

MAW-MAW'S DATE SKILLET COOKIES RECIPE - (4.4/5)

Steps:

• Melt butter in a heavy skillet, over medium heat. Stir in egg yolks, dates, and sugar to combine. Cook for about 10 minutes, stirring constantly, until mixture is thick and dates are mostly soft and incorporated. Remove from heat and stir in the vanilla, pecans and rice krispies. When mixture is cool enough to handle, roll into walnut size balls and roll in coconut. Keep in an air-tight container.

DATE SWIRL COOKIES

Steps:

• In a saucepan, combine filling ingredients. Cook over medium-low heat, stirring constantly, until mixture becomes stiff, 15-20 minutes. Chill. , For dough, cream butter and sugars in a bowl. Add eggs, one at a time, beating well after each addition. Add extract. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Chill for at least 1 hour. , On a lightly floured surface, roll out half of the dough to a 12x9-in. rectangle, about 1/4 in. thick. Spread with half of the filling. Roll up, starting with the long end. Repeat with remaining dough and filling. Wrap in plastic; chill overnight. , Cut rolls into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.