STREAMING NOW: The Layover

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“My mother and I thought we lost this recipe! Now that I've found it, I'm putting it here for safe keeping. The filled cookies are just sweet enough, incredibly moist, and the filling can be customized easily for those who turn their noses up to dates. We do a bunch of raspberry-filled and a batch of date-filled to keep everyone happy. Enjoy!”
READY IN:
10mins
SERVES:
6
YIELD:
12 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Date Filling:
  2. Add ingredients into saucepan with just enough water to start cooking (up to 1/2 cup).
  3. Cook over low-medium heat until dates are softened and mixture is thick.
  4. Allow to cool slightly.
  5. Cookie Dough:
  6. Cream together shortening, egg and sugar until fluffy.
  7. Incorporate milk and vanilla.
  8. Sift together dry ingredients and add slowly to wet mixture.
  9. Mix together until incorporated, careful to not overmix.
  10. Chill dough for 30 minutes for easier rolling (although my mother skips this step).
  11. Roll out dough on lightly floured surface to 1/8" thickness.
  12. Cut rounds (one for bottom, one for top) using round cookie-cutter or drinking glass.
  13. Place one teaspoon raspberry jam or date filling on bottom round.
  14. Place top round over filled bottom.
  15. Lightly press down edges with tines of a fork to seal cookie.
  16. Bake at 400 degrees until edges are lightly browned, 10-12 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: