Date Turnover Cookies Recipes

DATE FILLED OATMEAL COOKIES

Steps:

• In a large mixing bowl, or stand mixer fitted with paddle attachment, beat butter, granulated sugar and brown sugar until light and fluffy.
• Add in eggs and vanilla and beat until well combined.
• In a small mixing bowl, combine flour, baking powder, baking soda, cinnamon and salt, stirring well to combine.
• Gradually add flour mixture to butter/sugar mixture and beat on low speed just until combined.
• and blend on low speed just until combined. The mixture will be thick. Scrape down the sides well with a spatula and stir to combine.
• Using a heaping tablespoon, shape and roll dough into balls, then press down to flatten. Cookies should be about 2 and 1/2 to 3 inches in diameter.
• Place on ungreased or parchment paper lined baking sheet.
• Cookies will still be slightly soft in the middle.
• Cool on baking sheet for two minutes, then transfer to wire rack and cool.
• Combine 2 cups of chopped dates, 1 cup water and 1/2 cup of granulated sugar together in a small saucepan.
• Bring to boil, reduce heat to low and cook for about 5 to 7 minutes, stirring often. Mixture will be thick and smooth. Cool.
• Turn one of the cookies upside down with the flat side facing up. Spread a layer of the date filling to cover the entire cookie. Place a second cookie over the date filling with the flat side towards the date filling, creating a sandwich cookie. Press very lightly down on the cookies.

SUGAR-FREE DATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine the dates, pecans, water, banana, egg, butter, and vanilla extract in a bowl.
• Whisk flour, baking powder, cinnamon, and salt together in a separate bowl. Add to the date mixture and stir until well combined.
• Drop dough by tablespoonfuls about 1 inch apart onto the prepared baking sheet and flatten lightly with the palm of your hand.
• Bake in the preheated oven until cookies start to brown around the edges, being careful not to over-bake, for 11 to 13 minutes. Transfer cookies immediately to a wire rack to cool.

DATE "TURNOVER" COOKIES

Steps:

• Cook the dates and water together, stirring frequently, until soft and amalgamated.
• Let cool.
• Preheat the oven to 325°F.
• Butter a large cookie sheet.
• Stir together the dry ingredients.
• Beat together the cooled melted butter and eggs, then beat in the buttermilk.
• Mix the beaten butter and egg mixture into the dry ingredients, adding a little more buttermilk if needed to make a soft dough.
• Drop half the dough by spoonfuls onto the cookie sheet.
• Space them well apart.
• Divide the filling evenly over the cookie bases.
• Spoon the remainder of the dough over the cookies.
• Bake for 20 minutes.

OATMEAL-DATE COOKIES

Steps:

• Preheat oven to 375 degrees. In a large bowl, beat butter and shortening with a wooden spoon or electric mixer until smooth. Add both sugars, and beat until smooth. Beat in eggs, one at a time, until incorporated. Beat in vanilla.
• Combine the remaining ingredients in a separate bowl. Gradually add dry ingredients to the butter mixture, mixing until just combined.
• Drop batter by the tablespoon about 1 1/2 inches apart on ungreased baking sheets. Bake until golden brown, about 12 to 14 minutes. Transfer cookies to wire racks to cool.

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.

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.

DATE FILLED OATMEAL COOKIES

Steps:

• Cream butter and sugar together well.
• Slowly mix in milk.
• Add remaining ingredients.
• Mix well.
• Chill for 1 hour.
• Roll out fairly thin on lightly floured board.
• Cut into 2 1/2-inch rounds.
• Place on ungreased baking sheets.
• Bake in 350°F oven for 8-10 minutes.
• Cool.
• Fill with Date Filling, to form a sandwich.
• For date filling: combine dates, sugar and water in saucepan.
• Bring to a boil.
• Simmer, stirring often, until mushy and thickened.
• Add more water if too dry, or simmer longer if too runny.
• Cool and spread between cookies.

DATE FILLED COOKIES

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.