Stuffed Date Cream Cookies Recipes

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.

STUFFED DATE COOKIES

Steps:

• 1. Cookies: Stuff dates with nut halves, set aside. Cream shortening and sugar until light and beat in egg. Sift flour, baking powder, soda and salt and add alternately with sour cream to creamed mixture. Stir in dates and drop onto greased cookie sheet (only one date per cookie). Bake at 400^ for 8-10 minutes. Cool and top with Golden Frosting.
• 2. Golden Frosting: Lightly brown butter or margarine in a small saucepan. Remove from heat and gradually beat in powdered sugar, corn syrup and vanilla. Slowly add milk or water until frosting is of spreading consistency.

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.

SOUR CREAM DATE COOKIES WITH BROWNED BUTTER FROSTING

Steps:

• Cream the butter and sugar together till fluffy. Add eggs, spice mix, baking soda and salt. Mix very well. Add 1 cup of the flour, mix well, then add all of the sour cream, then the other 1 cup of flour. Mix very well again, scraping sides and bottom of bowl. Stir in vanilla, nuts and chopped dates. Bake on greased cookie sheets at 375 degrees for 10 min approximately. You want them soft and moist. Do not overbake. Let cookies cool while making frosting.
• Using a heavy bottom pan, melt the 1 stick of real butter. Let this simmer slowly on medium heat till it becomes nutty brown, and smells sort of like nuts. If it burns, you must start over. Nothing can save burnt butter!
• When butter is browned, add the cream and let it bubble a min or so. Dump this mixture over 3 cups of powdered sugar in a bowl and stir with a whisk (or use electric mixer) till smooth. Add vanilla. You want this a soft consistency that will stick to the cookies, but not so soft it runs off the cookies. Add more sugar if necessary, or a bit more cream if necessary to achieve correct consistency. I use a scant teaspoon of frosting per cookie, but you may like less. I like my cookies with a hefty dose of frosting. Cookies are sweet by themselves, and you can omit frosting if you wish.