Date Turnover Cookies

Filled Cookies

The Spruce / Diana Rattray

Prep: 30 mins
Cook: 10 mins
Total: 40 mins
Servings: 48 servings
Nutrition Facts (per serving)
109 Calories
3g Fat
19g Carbs
1g Protein
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Nutrition Facts
Servings: 48
Amount per serving
Calories 109
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 9mg 3%
Sodium 33mg 1%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 3%
Total Sugars 13g
Protein 1g
Vitamin C 0mg 0%
Calcium 9mg 1%
Iron 0mg 2%
Potassium 59mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These date turnover cookies are filled with a date-and-nut filling for flavor and texture. The turnover cookies make a wonderful snack for the weekend or treat for holiday guests. This recipe yields a pretty big batch.

Freeze extra turnovers in containers separated with sheets of waxed paper. Enjoy these delicious date filled cookies any time you have a craving!

Drizzle the turnovers with the optional vanilla glaze or sprinkle them with sugar just before they go into the oven.


For the Dough:

  • 1 cup granulated sugar

  • 1/2 cup shortening

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 2 1/2 cups all-purpose flour 

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking soda

For the Date Filling:

  • 2 cups chopped dates (about 1 pound)

  • 3/4 cup granulated sugar

  • 3/4 cup water

  • 1 teaspoon pure vanilla extract

  • 1/2 cup chopped pecans

For the Topping:

  • 1/2 cup milk, or as needed

  • 1/2 cup granulated sugar, or as needed

For the Optional Vanilla Glaze:

  • 1 1/2 cups confectioners' sugar

  • 1 tablespoon unsalted butter, softened

  • 1 dash salt

  • 1/4 teaspoon pure vanilla extract

  • 2 to 3 tablespoons milk

Steps to Make It

  1. In a mixing bowl combine 1 cup sugar, the shortening, eggs, and vanilla. Beat until light.

  2. Stir in the flour, salt, and baking soda to form a soft dough. Cover and refrigerate the dough mixture for at least 1 hour.

  3. In a saucepan, combine the date filling ingredients. Cook, stirring constantly, until the mixture is thick. Cool completely.

  4. Heat oven to 400 F.

  5. Line baking sheets with parchment paper or leave them ungreased.

  6. Take the dough out of the refrigerator and dump it out onto a floured surface. Roll the dough out to as thin as possible or about 1/16-inch thick.

  7. Cut the rolled dough into 3-inch rounds or squares. Spoon about 1 teaspoon date filling onto one side of each circle leaving enough of an edge to seal. Moisten edges with some water.

  8. Fold the dough over filling; pinch edges to seal. Repeat with the remaining dough and filling.

  9. Place the cookies about 1 inch apart on the baking sheets.

  10. Brush with milk and sprinkle with sugar. Use regular or a larger grain decorative sugar.

  11. Bake the cookies until they are lightly browned, about 8 to 10 minutes.

  12. Immediately remove them from the baking sheet.

Optional Glaze

  1. In a mixing bowl with an electric mixer, beat the confectioners' sugar with 1 tablespoon of soft butter, a dash of salt, 1/4 teaspoon of vanilla extract, and 2 tablespoons of milk. Add more milk, as needed, for a drizzling consistency.

  2. Put the glaze in a small plastic sandwich bag and cut a very small piece of a corner off.

  3. Squeeze the glaze over the cooled turnovers.

Recipe Variations

  • Use chopped walnuts instead of pecans if you like.
  • Evaporated milk can be used instead of regular milk for the topping.