Sometimes, when you are looking for something new, it’s best to take a look back. One night I was chatting with my husband about wanting to try some different cookie recipes. He mentioned one that his grandmother made that his father loved. When I asked my mother-in-law about the cookies she said, “Oh those are good!” When I called Gram up for the recipe she had said she hadn’t made them in ages, but now that she dug the recipe out she would make some soon.
Well, I can see why these are beloved. These are a nice change of pace from the chocolate and sugar laden cookies I’ve had lately. I had honestly never had dates in baked goods before and was pleasantly surprised. These take a little time to go through and make them all, but looks don’t matter so you don’t have to make them perfect. The recipe makes a large batch of about 60 cookies so you will have plenty to share! The dough freezes well before and after baking.
*Tip: When cutting dried fruit dust your knife with flour. This will allow the blade to go through the sticky fruit with ease!
Date Filled Cookies
- 2 cups dates, chopped
- 3/4 cup granulated sugar
- 3/4 cup water
- 1 cup shortening (or 1/2 cup unsweetened applesauce)
- 2 cup brown sugar
- 2 eggs
- 3 1/2 cup flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup water
- 1 tsp vanilla extract
To make the filling
Simmer all of the ingredients in a small sauce pan until soft and thick. Allow to cool.
To make the cookie dough
Cream the shortening, sugar, and eggs in a mixer on medium-high speed until thoroughly combined. Combine water and vanilla extract and add it to the creamed mixture.
Mix the dry ingredients thoroughly and then add to the wet ingredients. Mix until combined.
Pre-heat oven to 400 F. Line cooking sheets with parchment paper or silpat.
Drop one heaping teaspoon of dough on prepared sheet and pat it down slightly. Add one and a half teaspoons of the cooled filling on to the dough, taking care that it stays on the dough. Drop one teaspoon of dough on top of the filling.
Bake for 10 to 12 minutes.
Yields roughly 60 cookies.
Source: The Way to His Heart