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Date Tart Cookies

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“From Sunset "Cookies" book (1985). The preparation time calculations do not include the minimum 2 hour resting period for the dough.”
READY IN:
45mins
SERVES:
30
YIELD:
30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. COOKIE DOUGH: In a large bowl of an electric mixer, beat butter and sugar until creamy; beat in eggs and vanilla.
  2. In another bowl, stir together flour, wheat germ, salt, nutmeg, and baking soda; gradually add to butter mixture, blending thoroughly.
  3. 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.
  4. 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.
  5. Let cool; then cover and refrigerate.
  6. COOKIE ASSEMBLY: Preheat oven to 350°F.
  7. 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.
  8. 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.
  9. Bake in a 350°F oven for 12 to 15 minutes or until lightly browned. Transfer to racks and let cool. Store airtight.

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