For a richer flavor, use brown butter instead of shortening. If the dough is too sticky to roll out, add a tablespoon of flour at a time until it reaches the desired consistency. The filling can be made ahead of time and stored in the refrigerator for up to 3 days. For a festive touch, add a pinch of cinnamon or nutmeg to the filling. Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Easy Date-Filled Cookies
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PREP TIME25 mins
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COOK TIME15 mins
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TOTAL TIME4 hrs 40 mins
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SERVING18 People
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VIEWS6
These delightful cookies are a harmonious blend of sweet, chewy date filling encased in a tender, golden-brown crust. A comforting treat that evokes memories of home baking and cozy afternoons.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol21 mg
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Fiber2 g
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Protein3 g
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Saturated Fat3 g
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Sodium110 mg
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Sugar28 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, cream shortening, white sugar, and brown sugar until light and fluffy. (5 minutes)
02
StepBeat in 1 egg and vanilla extract until well combined. (2 minutes)
03
StepIn a separate bowl, whisk together the flour, baking soda, and 0.25 teaspoon salt. (2 minutes)
04
StepGradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)
05
StepDivide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 4 hours, or preferably overnight. (4 hours)
06
StepTo make the filling: In a saucepan, combine the chopped dates, sugar, water, lemon juice, and 0.25 teaspoon salt. (2 minutes)
07
StepCook over low heat, stirring occasionally, until the mixture thickens and the dates soften. (15 minutes)
08
StepRemove from heat and let the filling cool completely. (30 minutes)
09
StepPreheat the oven to 350 degrees F (175 degrees C). (10 minutes)
10
StepOn a lightly floured surface, roll out one portion of the dough to a thickness of 1/8 inch. (5 minutes)
11
StepUse a 2 ½-inch round cookie cutter to cut out an even number of circles. (5 minutes)
12
StepPlace half of the dough circles 2 inches apart on ungreased cookie sheets. (3 minutes)
13
StepLightly brush the circles with water and place a tablespoonful of date filling in the center of each. (5 minutes)
14
StepTop with the remaining dough circles, gently pressing the edges to seal. Crimp the edges with your fingers or a fork for a decorative touch. (5 minutes)
15
StepMake two tiny slits at the top of each cookie to allow steam to escape. Brush the tops with beaten egg for a golden sheen. (3 minutes)
16
StepSprinkle with sugar, if desired. (1 minute)
17
StepBake for 10 to 12 minutes in the preheated oven, or until the cookies are lightly golden brown. (10 minutes)
18
StepLet the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. (10 minutes)
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RECIPE REVIEWS
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Mitchel Doyle
Jun 30, 2025My dough was a little dry, so I added a tablespoon of milk to the dough. It made them perfect!
Delpha Kunde
Jun 30, 2025The tip about making slits in the top of the cookies is crucial! It prevented them from puffing up too much during baking.
Violette Bins
Jun 29, 2025These cookies are absolutely divine! The date filling is so flavorful, and the cookie crust is perfectly tender. My family devoured them in no time!
Mazie Johnson
Jun 28, 2025The hint of lemon in the date filling adds a wonderful brightness to these cookies. They're not too sweet, which is perfect for my taste.
Reinhold Schowalter
Jun 28, 2025I've made these cookies several times, and they always turn out amazing. The recipe is easy to follow, and the results are impressive.
Joelle Leannon
Jun 27, 2025I substituted the shortening with butter for a richer flavor, and they were even more delicious!