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*
- 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.
- 2 cups dates
- 1/4 cup water
- 1/4 cup sugar
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.