Date-Filled Cookies

"This is a unique family recipe that is originally from my great, great aunt. I have not tried it, but submitted it in response to a request. I'm sorry I don't know the serving size or exactly how long it takes to bake!"
 
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photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
photo by ChefLee photo by ChefLee
photo by Chabear01 photo by Chabear01
Ready In:
40mins
Ingredients:
12
Yields:
1 batch of cookies
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ingredients

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directions

  • Cream butter and 1 cup sugar; add eggs and beat well.
  • Add milk.
  • Sift together baking powder, 2 cups flour, and salt; add flour mixture to creamed mixture.
  • Refrigerate.
  • While dough is chilling, make filling by cooking dates, water, 3 tsp flour, and 1/2 cup sugar until thick; add chopped nuts.
  • Roll out dough; cut in rounds.
  • Mound filling in center, place another round on top and seal edges.
  • Bake at 375°F on greased cookie sheets until lightly browned.

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Reviews

  1. These are really good!!!! I love the flavor of the cookie part and the date filling, both excellent!!! I used 1/4 cup pecan cookie pieces in the filling, which tasted great! I did have more filling than dough, I almost could have filled another batch of cookies. Also, had trouble working this dough. I had refrigerated it for 2 hours and it really still wasn't chilled enough to work so I stuck it in the freezer. Then it heated up really fast so next time I will chill overnight or more and probably wait til colder weather here in the Arizona desert!! I baked these for 10 minutes and they were golden brown. Since my dough was getting so warm, I made the rest into thumbprint cookies which were also excellent!!! I baked the thumbprint cookies for 10 minutes as well. I love these cookies, will make again in a colder kitchen!!!!
     
  2. @Kree6528 would you be related to a Kate Barker of Elmira by any chance? My husband's great grandmother received a similar recipe years ago but part of it was illegible so I've been searching the internet and came across this one, which has got me very excited!
     
  3. The dough was way too wet. Wasted half of it trying to roll it out. Much more flour needed!
     
  4. Great cookies!! I added a little bit of vanilla to the dough recipe. Made a double batch but needed to add more flour. No problem, it worked out fine. When I put the filling on the dough, I pressed it down a little with flour on my fingertips. This kept the top dough from splitting. I did one extra thing...I made a thin glaze of confectioners sugar and water, and brushed it over the tops of each cookie with a pastry brush. Let them harden before packing. I froze them and pull a few out every few days to enjoy! PERFECT! And just like I remembered as a child! Thanks Kree!!
     
  5. My DH and I really enjoyed these. I made these this morning and we had them with a cup of Rooibos tea. Instead of butter, I used vegan margarine, instead of eggs, I used flax seed meal and hemp milk instead of dairy. My aim was to keep this Vegan. I didn't have any dates so used cut up un-sulphurated apricots and prunes instead. Because I did this I needed a bit more water as the apricots have a drier consistency then dates. I cut the cookies in 3" rounds. They spread to a 4" round, so they got big. I left them in the oven for about 20 mts. which was a bit long as I wasn't sure how long to leave them in there. I suspect 15 mts. would have been enough. It seems the longer you leave these in the crispier they become which is fine with me, I didn't mind that at all.
     
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Tweaks

  1. My DH and I really enjoyed these. I made these this morning and we had them with a cup of Rooibos tea. Instead of butter, I used vegan margarine, instead of eggs, I used flax seed meal and hemp milk instead of dairy. My aim was to keep this Vegan. I didn't have any dates so used cut up un-sulphurated apricots and prunes instead. Because I did this I needed a bit more water as the apricots have a drier consistency then dates. I cut the cookies in 3" rounds. They spread to a 4" round, so they got big. I left them in the oven for about 20 mts. which was a bit long as I wasn't sure how long to leave them in there. I suspect 15 mts. would have been enough. It seems the longer you leave these in the crispier they become which is fine with me, I didn't mind that at all.
     

RECIPE SUBMITTED BY

I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career. Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!
 
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