Datecookieseidcookies Recipes

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.

DATE BAR COOKIES

Steps:

• Preheat oven to 400 degrees F.
• In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook, stirring constantly, until thickened, about 15 minutes. Cool completely. In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size.
• Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.

DATE-FILLED SANDWICH COOKIES

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.

DATE COOKIES (EID COOKIES)

Steps:

• Mix flour, ground fenugreek, salt, granulated sugar and instant yeast in a large bowl.
• Add the clarified butter; mix with your hands until well incorporated.
• Heat the milk until warm; add gradually to flour mixture.
• Knead to form a soft dough.
• Cover with a damp cloth for 1/2 hour.
• Put the dates in a bowl; add nutmeg; knead with your hands.
• Take a small piece of dough; pat down onto work surface.
• Take a smaller piece of dates and roll it with your hands to form a small rope.
• Place the date rope in the middle of the piece of dough and enclose it with the dough and roll into a rope; make sure the date is entirely covered with dough.
• Shape your rope into an 'S' and place on a baking sheet.
• Repeat with the remainder of dough and date filling.
• Brush your 'S's with egg white; sprinkle with sesame seeds.
• Bake in a preheated oven at 350 degrees Fahrenheit for 12 to 15 minutes or until golden in color.

DATE COOKIES

Steps:

• Gather the ingredients.
• In a medium bowl, combine the flour, baking soda, and salt; whisk or stir to blend and set aside.
• In a large mixing bowl with an electric mixer , beat the butter and sugar together until light and fluffy, about 2 to 3 minutes. Add the eggs, one at a time, beating after each addition, then add the vanilla and beat until smooth and blended.
• Add the dry ingredients and mix on the lowest speed just until blended, then fold in the chopped dates and pecans. Refrigerate the dough for 1 hour.
• Position a rack in the center of the oven and preheat to 350 F. Line baking sheets with parchment paper.
• Drop the cookie dough by rounded tablespoons onto the baking sheets, leaving 2 inches between the cookie mounds.
• Bake the cookies until set and the edges are lightly browned, 10 to 14 minutes.
• Let the cookies cool in the pan for 5 minutes, then transfer them to a rack to cool completely.

CHEWY DATE COOKIES

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.

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.

DARK CHOCOLATE AND DATE COOKIES RECIPE BY TASTY

Steps:

• Heat the oven to 350°F and line a baking tray with baking paper.
• Mix together all the dry ingredients in a small bowl (including the dates and the chocolate). In a separate small bowl, mix together all the wet ingredients.
• Add the wet ingredients to the dry ingredients and stir until combined.
• Drop spoonfuls of the cookie dough onto the baking tray.
• Bake in the oven for 11 minutes and let the biscuits cool for 1 minute on the tray before moving to a wire rack to cool completely.
• Serve.
• Enjoy!