Best Stuffed Date Cookies Recipes

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STUFFED DATE CREAM COOKIES



Stuffed Date Cream Cookies image

My mom made this every year at Christmas. It's a great treat that everybody loves! Pecans can be substituted for walnuts.

Provided by ruthlessmama

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 3h45m

Yield 36

Number Of Ingredients 7

½ cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
⅛ teaspoon salt
¼ cup walnut halves, or as needed
10 ounces pitted dates, slit open
confectioners' sugar, or as needed

Steps:

  • Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Sift flour and salt together into a bowl; stir into creamed butter until dough holds together. Cover bowl with plastic wrap and chill, 3 hours to overnight.
  • Press 1 walnut into each date and press closed.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread a pastry cloth over a work surface and sprinkle generously with confectioners' sugar. Roll chilled dough into 1/8-inch thick rectangle on the prepared work surface. Cut dough into 3 1/2 x 1 1/2-inch strips using a pastry wheel or pizza cutter.
  • Place 1 stuffed date in the center of each strip. Roll strip around date and sprinkle with confectioners' sugar. Arrange cookies, folded side-down, on a baking sheet.
  • Bake in the preheated oven until lightly browned, 15 to 18 minutes.

Nutrition Facts : Calories 74.3 calories, Carbohydrate 9.5 g, Cholesterol 9.4 mg, Fat 4 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 2.2 g, Sodium 33.5 mg, Sugar 5.8 g

STUFFED DATE COOKIES



Stuffed Date Cookies image

This recipe is from my 1979 recipe collection and Aunt Cece.

Provided by Pat Duran

Categories     Other Snacks

Time 25m

Number Of Ingredients 17

COOKIE:
1 lb pitted dates (about 70)
3 oz pecan or walnut halves
1/4 c shortening (i use buttery crisco or margarine)
3/4 c brown sugar
1 egg
1 1/4 c flour,sifted
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c dairy sour cream
GOLDEN FROSTING:
1/2 c butter or margarine
3 c powdered sugar, sifted
1 tsp vanilla
3 Tbsp water or milk
1/2 tsp corn syrup (i use karo)

Steps:

  • 1. Cookies: Stuff dates with nut halves, set aside. Cream shortening and sugar until light and beat in egg. Sift flour, baking powder, soda and salt and add alternately with sour cream to creamed mixture. Stir in dates and drop onto greased cookie sheet (only one date per cookie). Bake at 400^ for 8-10 minutes. Cool and top with Golden Frosting.
  • 2. Golden Frosting: Lightly brown butter or margarine in a small saucepan. Remove from heat and gradually beat in powdered sugar, corn syrup and vanilla. Slowly add milk or water until frosting is of spreading consistency.

MAAMOUL: STUFFED DATE-ORANGE COOKIES



MAAMOUL: STUFFED DATE-ORANGE COOKIES image

Categories     Cookies     Fruit     Dessert     Bake

Yield 40 cookies

Number Of Ingredients 14

Filling:
1/2 pound pitted soft Medjool dates
2 tablespoons water
Pinch fine salt
1/4 cup finely chopped crystallized ginger
1/2 teaspoon finely grated orange zest
Dough: x2
2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon confectioners' sugar, plus about 1/2 to 2 cups more for dusting
Pinch fine salt
1/2 cup unsalted butter (1 stick), plus 2 tablespoons
2 tablespoons neutral flavored oil, such as canola
1/4 cup milk

Steps:

  • Preheat the oven to 325 degrees F. To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes. Remove and set aside. Clean the processor bowl. Put the flour, baking powder, the 1 tablespoon confectioners' sugar, and salt in the bowl of food processor and pulse 3 to 4 times to mix. Add the butter, oil, and milk pulsing until the dough just comes together. Take care not to overwork the dough; it will be slightly wet. Remove dough from the processor, and roll into 20 equally sized balls. In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round. Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling. Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms to make a smooth round ball. Press gently to flatten the cookie slightly, then place them seamed side down on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Gently prick the cookies with a fork or a wooden skewer in a decorative pattern taking care not to pierce the dough to the filling. Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just beginning to turn slightly golden, about 25 to 30 minutes. Dust generously with confectioners' sugar, cool and dust again. Other fillings we love: Apricot Golden Raisin Nut Filling: * 1/3 cup hazelnuts, toasted and chopped (other nuts can be substituted) * 1/3 cup golden raisins * 3 tablespoons apricot jam * Pinch fine salt Puree in a food processor until evenly combined. Quince-Walnut Filling: * 1/2 cup walnuts, toasted * 1/3 cup quince jam * Pinch fine salt Puree in a food processor until evenly combined.

MAAMOUL: STUFFED DATE-ORANGE COOKIES



Maamoul: Stuffed Date-Orange Cookies image

How to make Maamoul: Stuffed Date-Orange Cookies

Provided by @MakeItYours

Number Of Ingredients 19

1/2 pound pitted soft Medjool dates
2 tablespoons water
Pinch fine salt
1/4 cup finely chopped crystallized ginger
1/2 teaspoon finely grated orange zest
2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon confectioners' sugar, plus about 1/2 to 2 cups more for dusting
Pinch fine salt
1/2 cup unsalted butter (1 stick), plus 2 tablespoons
2 tablespoons neutral flavored oil, such as canola
1/4 cup milk
1/3 cup hazelnuts, toasted and chopped (other nuts can be substituted)
1/3 cup golden raisins
3 tablespoons apricot jam
Pinch fine salt
1/2 cup walnuts, toasted
1/3 cup quince jam
Pinch fine salt

Steps:

  • Preheat the oven to 325 degrees F. To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes. Remove and set aside. Clean the processor bowl. Put the flour, baking powder, the 1 tablespoon confectioners' sugar, and salt in the bowl of food processor and pulse 3 to 4 times to mix. Add the butter, oil, and milk pulsing until the dough just comes together. Take care not to overwork the dough; it will be slightly wet. Remove dough from the processor, and roll into 20 equally sized balls. In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round. Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling. Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms to make a smooth round ball. Press gently to flatten the cookie slightly, then place them seamed side down on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Gently prick the cookies with a fork or a wooden skewer in a decorative pattern taking care not to pierce the dough to the filling. Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just beginning to turn slightly golden, about 25 to 30 minutes. Dust generously with confectioners' sugar, cool and dust again.
  • Puree in a food processor until evenly combined.
  • Puree in a food processor until evenly combined. Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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