Prep 45 mins
Cook 12 mins
A labor intensive cookie, but your efforts will be well rewarded.
Make and share this Maple Date Pockets recipe from Food.com.
- 236.59 ml dates, pitted and chopped
- 59.14 ml sugar
- 59.14 ml maple syrup
- 147.89 ml water
- 118.29 ml butter, softened
- 118.29 ml packed brown sugar
- 1 eggs or 59.14 ml egg substitute
- 4.92 ml vanilla
- 295.73 ml rolled oats, coarsely ground
- 354.88 ml whole wheat pastry flour
- 1.23 ml baking soda
- 2.46 ml salt
- To prepare the maple date filling, add all ingredients to a small saucepan and bring to a boil. Immediately, reduce to a low simmer and cook stirring often and taking care that the filling does not scorch. As the dates soften, break them up using the back of a wooden spoon. The filling will be done when the water has evaporated and you can draw the filling into a pile and it will stay without running back down.
- Preheat oven to 350 degrees (175c) .
- To make the cookie dough, cream the butter and brown sugar together. Add the egg and vanilla and continue to beat until light and fluffy.
- Take the oats and place in a food processor, mini chopper or blender, pulse a few times until you get coarse crumbs. Do not blend so much you end up with oat flour. In a separate bowl, combine the oats with the pastry flour, salt, and baking soda.
- In halves, add the dry mix to the wet using your mixer. The last half will be quite stiff and should even form a ball. Chill the ball for 15 minutes.
- Roll out dough until quite thin. Since these have a top and bottom you will skill have enough cookie in each bite. Using a cookie cutter you can cut out 1 1/4 to 1/12 inch circles. Place half the circles onto the baking sheet, topping each with a rounded teaspoon of the date filling. Top with another circle and press around the edges and even give the top a light pat. (Since I'm never quite sure of the exact yield when I get close to the end of the dough I make just 1 or 2 at a time so there are definitely enough tops to match the bottoms.)
- Alternately, you can use a larger cutter, about 1 1/2 - 2 inches, and place the just off center and fold over for lovely crescent shaped cookies.
- Bake for 10-12 minutes. Remove from oven and place on cooling rack to cool. Warning: filling is VERY hot when first taken from oven. Use caution if you decide not to wait.