DATE FILLED OATMEAL COOKIES
Old-fashioned Date-Filled Oatmeal Cookies are soft and chewy with a sweetened date filling in the middle. Delicious with a cup of coffee or tea. This is an easy recipe that comes together quickly.
Provided by Sandra Flegg
Categories Cookies
Time 25m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 cookie, Calories 427 calories, Sugar 38.6 g, Sodium 171.4 mg, Fat 16.4 g, SaturatedFat 10 g, TransFat 0 g, Carbohydrate 65.1 g, Fiber 2.4 g, Protein 5.2 g, Cholesterol 71.7 mg
DATE TURNOVERS
This is my own recipe that I perfected after a few not so perfect batches. I have been making these cookies for several years and everyone loves them.
Provided by Colleen Langlois
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 2h40m
Yield 12
Number Of Ingredients 11
Steps:
- Heat dates, water, and 1/4 cup brown sugar in a saucepan over medium heat; cook until dates are very soft, about 5 minutes. Set aside to cool to room temperature.
- Stir vinegar into milk in a bowl; set aside to curdle, about 10 minutes.
- Whisk flour and baking soda together in a large bowl; stir in oats and 1 1/2 cups brown sugar. Stir butter, shortening, and milk mixture into flour mixture; cover dough and refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Roll dough out on a lightly floured surface about 1/8-inch thick; cut dough circles with a round cookie cutter. Place about 1 tablespoon date mixture in the center of each circle; fold circle in half and press edges together tightly to seal. Place cookies on the prepared baking sheets.
- Bake in the preheated oven until golden, about 10 minutes. Remove to cool completely on a wire rack.
Nutrition Facts : Calories 497.4 calories, Carbohydrate 81.5 g, Cholesterol 21.1 mg, Fat 18.2 g, Fiber 4.6 g, Protein 5.6 g, SaturatedFat 7.4 g, Sodium 174.9 mg, Sugar 50.6 g
APPLE TURNOVERS
Delicious, yet so easy to make. Anyone can do these classic apple turnovers!
Provided by Maureen O'leary
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
- Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
- Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
- To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.
Nutrition Facts : Calories 561.9 calories, Carbohydrate 80 g, Cholesterol 7.8 mg, Fat 25.9 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 7.7 g, Sodium 183.9 mg, Sugar 49.8 g
RASPBERRY TURNOVER COOKIES
The grocery I use stopped carrying these cookies that my husband just loves. This is my attempt to replicate them.
Provided by lisap_66
Categories Dessert
Time 30m
Yield 16-18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Sift the dry ingredients together (I used a dried orange peel, so it was sifted with my other dry ingredients).
- Using a pastry blender, cut the margarine and cream cheese into the dry ingredients (like a pie crust).
- Sprinkle the milk onto this mixture, mix and gather into a ball.
- On a lightly a floured surface, roll to 1/8" thickness.
- Use a 2" or 3" cutter to make 16-18 rounds.
- Spoon 1 to 1 1/2 teaspoons jelly onto the center of each round (don't use too much or it will "bleed out" when baking).
- Fold the cookie over and bake on an ungreased cookie sheet for 12-14 minutes (oven time may be less-- I used a toaster oven).
Nutrition Facts : Calories 115.3, Fat 4.8, SaturatedFat 1.6, Cholesterol 6, Sodium 95.2, Carbohydrate 17, Fiber 0.3, Sugar 8.7, Protein 1.2
JAM TURNOVER COOKIES
This recipe is one of the best cookie recipes ever. I found this one in an Italian cookbook from the 1970's.
Provided by C S
Categories Cookies
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Place flour on pastry board. Make a well in the center. Put butter, sugar, 2 eggs, (grated lemon rind) and salt into the well. Work the flour mixture gently with your hands and form into a ball.
- 2. Cover with clean towel and let rest for 1 hour. With rolling pin, roll dough to 1/4" thickness and cut out 3" circles (I use a drinking glass for this).
- 3. In the center of each circle of dough, place 1/2 tsp. of preserves then fold dough in half and crimp with fork to close edges. Brush the dough with the beaten egg.
- 4. Preheat oven to 350 degrees. Place cookies on cookie sheet and bake for 10-15 minutes. Remove them from the oven and serve.
- 5. Optional: after removing cookies from oven you can sprinkle them with confectioner sugar...I never do but the recipe offers this option.
DATE "TURNOVER" COOKIES
I looked through the date recipes; I couldn't believe there were no date turnovers. This is a classic, classic cookie - I adapted this recipe from The Canadian Farm Cookbook, of 1911. A big, not-too-rich cookie - I could eat'em for breakfast.
Provided by Jenny Sanders
Categories Drop Cookies
Time 1h
Yield 24 cookies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 205.7, Fat 5.2, SaturatedFat 2.7, Cholesterol 28.1, Sodium 125.3, Carbohydrate 37.9, Fiber 2.8, Sugar 22.9, Protein 4
TURNOVER COOKIES
Your favorite jam, jelly or preserves can be used for the filling in these delicious cookies. If you have a favorite icing recipe, they look great with some drizzled over the top.
Provided by Lvs2Cook
Categories Dessert
Time 45m
Yield 16 -20 cookies
Number Of Ingredients 5
Steps:
- Cream the cream cheese and butter together. Blend in flour and salt.
- Roll out on a floured surface and cut out circles with a biscuit or cookie cutter.
- Place a dab of preserves or jam in the center of each cookie. Fold over and press edges together with a fork.
- Bake on an ungreased cookie sheet at 375º for about 10 to 15 minutes.
Nutrition Facts : Calories 97.5, Fat 7.7, SaturatedFat 4.7, Cholesterol 21.1, Sodium 27.7, Carbohydrate 6.2, Fiber 0.2, Sugar 0.2, Protein 1.2
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RASPBERRY PUFF TURNOVERS RECIPE | KING ARTHUR BAKING
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- To make the crust: Whisk together the flour, salt, and baking powder., Cut the cold butter into pats, and work it into the flour mixture till it's unevenly crumbly, with larger bits of butter remaining intact., Stir in the sour cream.
- The dough will be craggy, but cohesive., Turn the dough out onto a well-floured surface, and bring it together, if necessary, with a few quick kneads., Pat the dough into a rough square, then roll it into an 8" x 10" rectangle., Dust both sides of the dough with flour.
- Starting with one of the shorter (8") ends, fold it in thirds like a business letter, flip it over (so the open flap is on the bottom), and turn it 90°., Roll the dough into an 8" x 10" rectangle again.
- Fold it in thirds, wrap in plastic, and place in the refrigerator to chill for at least 30 minutes (or overnight) before using., While the dough is chilling, make the filling.
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