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“A tasty cookie my Mom always made at Christmas. They taste best made ahead and allowed to soften.”
READY IN:
1hr 10mins
SERVES:
30
YIELD:
30 double cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Date Filling:
  2. In a small saucepan combine dates, water & brown sugar.
  3. Simmer until soft and spreadable, you might need a bit more water, if it gets too watery, just cook it down.
  4. Allow to cool.
  5. Combine the dry ingredients, Flour, Baking Powder and Salt; set aside.
  6. Cream Shortening and Sugar, gradually add the beaten Egg and Vanilla; mix well.
  7. Gradually add the dry ingredients to the Sugar and Egg mixture; blending in after each additions.
  8. Chill the dough 15 minutes. Roll the dough to 1/8" thick. Cut 3" circles or in cookie cutter shapes done in pairs.
  9. Bake at 375F for 8-10 minutes, remove to a wire rack to cool.
  10. Spread a small amount of date filling onto bottom side of a cookie and top with another cookie. Continue in this manner until all cookies are done in pairs.
  11. These cookies can be prepared without the dates; cut out shapes, bake and decorate as desired. These freeze well.

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