April 20, 2011

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.

4 comments:

  1. Wow!What a cool and original idea for filling!The cookies look so tempting.I wonder if I could use ground poppy seeds instead of the dates.I will first try it with dates.

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  2. Thanks Elisabeth! Poppy seeds sound good!! Maybe a mixture of poppy seeds and dates? Let me know how it goes!

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  3. I bet figs could also be used in place of dates for a delicious fig-newton-like pastry! YUM!

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  4. I'm gonna have to try figs next time because that sounds so good!

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