Recipe by LaJuneBug
From Sunset "Cookies" book (1985). The preparation time calculations do not include the minimum 2 hour resting period for the dough.
Top Review by Thymestudio
These were very interesting! I loved the date filling, the cookie was good, but needed 'something', I'm not sure what. I will try it with more nutmeg next time. These were more work than for an everyday cookie, but so tasty! I got tired of mashing the dates, so I put them in the food processor to make my job easier. Mine did not come out as pretty as yours, but they did not stay around long enough for me to bother about that. They were all gone within minutes of being presented. I will be keeping this recipe and I will be making them again! Thank you for posting these. PAC-Fall07
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1 cup brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1⁄2 cup wheat germ, unsweetened and toasted
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon baking soda
- 1 1⁄2 cups pitted dates, lightly packed
- 1⁄2 cup water
- 2 tablespoons honey
- 1⁄2 teaspoon vanilla
Directions See How It's Made
- COOKIE DOUGH: In a large bowl of an electric mixer, beat butter and sugar until creamy; beat in eggs and vanilla.
- In another bowl, stir together flour, wheat germ, salt, nutmeg, and baking soda; gradually add to butter mixture, blending thoroughly.
- Cover dough tightly with plastic wrap and refrigerate until easy to handle (at least 2 hours) for up to 3 days. Meanwhile, prepare date filling.
- DATE FILLING: In a small pan, combine all the ingredients except the vanilla. Cook over medium heat, stirring and mashing with a spooon, until mixture is thick and smooth. Stir in vanilla.
- Let cool; then cover and refrigerate.
- COOKIE ASSEMBLY: Preheat oven to 350°F.
- Take out 1/3 of the dough, leaving remaining dough in the refrigerator. On a well-floured board, roll out dough to 1/16-inch thickness; cut out with a 3-inch cookie cutter. Repeat with remaining dough, rolling and cutting one portion at a time.
- Place half the cookies slightly apart on greased baking sheets; spoon a heaping teaspoonful of filling into each. Cover each with another cookie and press edges together with a floured fork. Decoratively slash top, if desired.
- Bake in a 350°F oven for 12 to 15 minutes or until lightly browned. Transfer to racks and let cool. Store airtight.