These cookies are great for holidays. The cookie dough is the same as my Autumn Cookies. (Shortbread/Butter Cookies).
I also used this date filling for my date sugar cinnamon buns as well.
You can use this recipe to make Fig Newtons which recipe I adapted from Haniela's website.
Ingredients: Date Filling
1 to 1.5 cups date sugar (powdered)
1/3 to 3/4 cup boiling water (or as needed to form a paste)
2-4 tbsp unsalted butter, softened or melted, optional
1 tbsp cinnamon (optional)
Additional ingredients for variety:
1/4 cup chopped walnuts
1/4 cup desiccated coconut
Cocoa powder/Nutella
Decorations/Topping:
Chopped walnuts
Desiccated coconut
Melted chocolate
Sprinkles
Cookie Dough:
1+3/4 cups all-purpose flour
1/4 tsp baking soda
1/8 to 1/4 tsp salt
1/2 cup softened unsalted butter (1 stick)
1/4 cup light brown sugar
1/4 cup white sugar
1 large egg
1 tsp vanilla extract
Method:
Date Filling:
1. In a bowl, mix date sugar and cinnamon until combined. Pour boiling water over the date sugar, stir, and mix until it becomes a thick paste. Add the boiling water a little bit at a time to get the desired consistency.
2. Mix in the butter if using. Cover the paste with plastic wrap and keep it in the fridge until needed.
3. Form the paste into a log (1/2" dia.) and wrap it tightly with plastic wrap or place it in a piping bag if wanted for easy filling.
4. If making a variety date paste, just add additional ingredients to it and keep it in the fridge.
Note: I am making extra batches of the cookie dough and the date filling for adding chopped walnuts and coconut, and also Nutella.
Cookie Dough:
1. In a mixing bowl, beat butter and sugar until well combined and smooth.
2. Add egg and vanilla and mix well.
3. In a separate bowl, mix flour, baking soda, and salt together, then add it to the butter mixture.
4. Mix just until the dough comes together and crumbly. Do not over-mix.
5. Squeeze the dough until you can form a disc. Wrap it in plastic wrap and keep it in the fridge for 1-2 hours before using.
6. Roll the dough in between 2 pieces of parchment paper/wax paper/or plastic wrap on a flat surface to prevent sticking and for easy forming the date roll.
7. Roll out until you get a thin rectangular shape or enough to wrap around the filling (less than 1/4” thick (1 cm.)
8. Place the filling in the center to form a log about 3/4” to 1” dia. Lift the parchment paper on the long side and roll the dough over to cover the filling. You can trim it off or overlap it a little bit.
9. Roll the log until it becomes uniform. Trim the ends if wanted. Pat down with your hand a little and use a fork to make an indentation across the log. (Similar to making Fig Newtons.)
10. Cut the log into 1” thick pieces and place them on a lined tray. Place the tray into the fridge or freezer to firm up. Keep them in a freezer container for make ahead.
11. Bake at 350 deg. F for 10-13 minutes depending on the size or thickness of your cookies or until lightly brown on top. Bake longer if you want a little bit of crunch.
12. Let cool for 5-10 minutes then transfer onto a cooling rack to cool completely.
9 сен 2024
