Date Cookies

I can't believe this is my first cookie recipe (Well, my, first cookie recipe. I did do a Gingerbread cookie recipe, but that's Isa's)! Anyway, if you're a fan of mine on Facebook, then you'll know that I hinted that I was going to be baking a family favorite cookie recipe! This has been one of my Dad's favorite desserts ever since he was little so I was so excited to make them. I remember eating these all the time at my grandma's house, warm and fresh from the oven! I can't wait to bring these over to his house for him to try!

I'm pretty sure I made these way too big, but they still tasted really good! I was just trying to re-create them the way my grandma's did, but they were gigantic. At least I know to make them smaller for next time right? This recipe is easily doubled if you want to make 20-24 cookies.

Also, hopefully you all have noticed that I've been adding to each recipe a "printer-friendly" version. I know I appreciate when others do that on their website, so I'm hoping it makes your life a little bit easier!

*Makes 10-12 cookies*

Dough Ingredients:

• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup shortening
• 1/2 cup vegan buttermilk (Mix 1/2 cup non-dairy milk with 1/2 tbsp lemon juice and set aside for 5 minutes)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1 EnerG Egg Replacer
• a pinch of salt
• 2 1/2 cups all purpose flour

Find the printer friendly version here!

Preheat the oven to 350F.

With a hand mixer or in your food processor, mix together the sugars and shortening. Then mix in the buttermilk, vanilla, and egg replacer.

In a separate bowl, sift together the dry ingredients. Once mixed together, blend with the wet ingredients until thoroughly mixed.

Filling Ingredients:

• 2 cups dates
• 1/4 cup water
• 1/4 cup sugar

Make sure all the dates are pitted and roughly chop them. Place all the ingredients in a saucepan and bring to a boil. Once the dates have softened and formed somewhat of a paste, remove them from the heat and allow to cool.

Using a round cookie cutter, cut the dough into circles and place on a greased cookie sheet. In the middle of the circle, fill with 1-2 tbsp of the date filling. Fold over the circle to make a half circle shape and press down on the opening with a fork. Poke a few holes in the top of the cookies (so your cookies don't explode in your oven).

Bake for 10-12 minutes until the cookies are golden brown. Allow to cool before serving.