DATE COOKIES
These date cookies with a base of oatmeal are perfectly sweet and delicious. The addition of walnuts gives them a nice crunch and the hint of cinnamon complements the flavor of the dates. You can make the dough ahead of time and bake the cookies later if you prefer. This recipe produces cookies that are crispy on the edges and soft and chewy on the inside--a winning combination
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield about 2 dozen
Number Of Ingredients 9
Steps:
- Mix the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until creamy. Turn the mixer to low, add the egg and mix well to combine. Add the oats, flour and cinnamon and mix on low until combined. Fold in the dates and walnuts with a wooden spoon or rubber spatula. Cover the bowl and refrigerate for at least 1 hour and up to 2 days.
- When you're ready to bake, preheat the oven to 350 degrees F; line a baking sheet with parchment.
- Scoop mounds of dough with a cookie scoop (about 1 1/2 tablespoons per cookie) and place on the prepared baking sheet, leaving about 2 inches between cookies.
- Bake on the middle rack until golden around the edges, 10 to 12 minutes. Cool the cookies on the baking sheet for about 10 minutes, then transfer to a cooling rack. Repeat with the remaining dough.
KLAYCHAH (DATE COOKIES)
This cookie is one of Iraq's famous sweets. Recipe source: Toronto Star website. Time to make does not include 1 hour standing time. The time to make is an estimate. I didn't write it down when I made these cookies.
Provided by Dreamer in Ontario
Categories Dessert
Time 1h35m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan, combine dates, butter, water, cardamom and cloves.
- Cook over low heat, stirring occasionally, 15 minutes or until dates become a paste.
- Let stand at room temperature 1 hour.
- Meanwhile, in mixing bowl, combine flour, sugar, baking powder and salt. Make a well; add shortening and milk. Knead into dough, adding more flour or milk if necessary.
- Divide dough into 4 parts then roll, one at a time, to about 1/4-inch thickness.
- Divide date paste into 4 parts and roll each out, between sheets of wax paper, to match dough size.
- Remove wax paper; place date layer on dough. (If date paste is too soft, gently spread each portion on dough with knife.)
- Roll into cylinder, jellyroll style.
- Slice rolls into 1-inch pieces and place on greased baking sheet.
- Bake in preheated 325F oven 35 minutes or until cookies begin to turn golden brown.
- Let cool.
GLUTEN FREE KLAICHA - DATE FILLED COOKIES
Klaichas are a national treat from Iraq. Traditionally, they press them into special moulds similar to tabis, but I just press them with the prongs of a fork. I have used Rapadura sugar to sweeten the dough, and using rice, tapioca and buckwheat flours to make these treats gluten free and more like shortbreads. You could also use some sorghum flour instead of some of the rice flour. That works really well too. I have also made some yummy versions using almond flour, which is a more nutritious alternative, but I found it a bit overpowering for Klaicha, and was too much of a departure from the personality of the original cookies. Now, these are not the most healthy blender recipes I have posted! Julia Child and her "you can never have enough butter" approach found its way into my kitchen with these. But, you just can't make really delectable shortbread without the magic of butter. But they are tiny - Yes! I challenge you to stop at just one!
Provided by The Blender Girl
Categories Dessert
Time 1h10m
Yield 12-20 Cookies
Number Of Ingredients 12
Steps:
- Sift flours and xanthan into a mixing bowl and combine well. Add in the sugar and mix evenly.
- Cut room temperature butter into small pieces and rub into flour with fingertips until distributed evenly. I do this in a food processor and just keep pulsing until the butter is evenly distributed and there are no clumps. Don't walk away and leave the machine on or you will end up with a butter ball.
- Mix the rose water with the filtered water and sprinkle onto flour mixture. Pulse again to form a firm dough and then knead lightly until smooth. Cover the dough with cling film and rest for about 30 minutes.
- Meanwhile make the filling - Chop the dates and then gently heat them on low with the butter, stirring until the dates have softened - about 5 - 10 minutes, depending on your dates. Remove from the heat and set aside.
- Roll the dough into small round balls about the size of a large walnut or tablespoon.
- Flatten each ball like a pancake in the palm of your hand and place a teaspoonful of the date filling in the centre. Fold over the edges of the dough to close over and cover the date filling. Roll the dough back into a ball with your hands. This can be a bit tricky if you fill the balls with too much filling.
- If you want to be really traditional you can press each ball into a special Middle Eastern carved mould similar to a tabi. Alternatively, (which is the way I did it) press each side of the ball with a fork to indent, slightly flatten, and then press the sides of the balls to round up, before placing on a baking sheet.
- Bake in the oven at about 160 C / 325 F oven for 30 minutes until lightly browned.
- Allow the cookies to cool on the tray as they will firm up and get a little bit more crispy. Store in a sealed container for use later - if they last that long.
Nutrition Facts : Calories 374.4, Fat 20, SaturatedFat 12.3, Cholesterol 50.8, Sodium 219.4, Carbohydrate 48.5, Fiber 3.1, Sugar 22.1, Protein 3.1
CHEWY DATE COOKIES
Brown sugar, cinnamon, lemon peel and chewy dates make a memorable flavor combination in this old-fashioned favorite, which comes straight from our Test Kitchen ovens. Ideal as a light dessert or slimmed-down snack the sweet treats won't last long in your cookie jar!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 57mg sodium, Carbohydrate 14g carbohydrate, Fiber 1g fiber), Protein 1g protein.
DATE FILLED COOKIES
This recipe calls for dates, but you could substitute raisins or mincemeat.
Provided by Gordon
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 90.6 mg, Sugar 12.6 g
GRANDMA'S DATE FILLED COOKIES
These cookies have two layers of delicious and light sugar cookies sandwiched with date filling. I even loved these as a kid, when dates weren't COOL!
Provided by Epi-curious
Categories Dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 13
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.
Nutrition Facts : Calories 171.5, Fat 5.3, SaturatedFat 1.5, Cholesterol 17.2, Sodium 68.7, Carbohydrate 29.7, Fiber 1.1, Sugar 18.4, Protein 2.1
MY AUNT JANE'S DATE COOKIES
Make and share this My Aunt Jane's Date Cookies recipe from Food.com.
Provided by Cooker Man Dan
Categories Dessert
Time 45m
Yield 4 Dozen Cookies
Number Of Ingredients 8
Steps:
- Filling:.
- Break up dates, cover with water, add 2 tespoons of lemon juice. Boil for 2 minutes. Add dates to cookie, fold cookie in half. Press edge with fork.
- Cream butter and sugar together well.
- Slowly mix in milk.
- Use a wooden spoon Mix all Dry ingredients together.
- Now slowly add to wet batter.
- Mix well.
- Roll out the dough to about 1/8 inch thick.
- Cut into 3 inch diameter round, the top of the large mayonnaise jar works well.
- Put on each round circle 1 tablespoon of dates, or how much you like.
- Bake on ungreased bake sheet.
- Bake at 350 for 8 - 10 minutes.
Nutrition Facts : Calories 2036.5, Fat 100.6, SaturatedFat 60.8, Cholesterol 252.6, Sodium 1767.5, Carbohydrate 261, Fiber 11.3, Sugar 107.4, Protein 28.8
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