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 sugar
- 1/2 cup shortening
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- For the Date Filling:
- 2 cups dates (chopped, about 1 pound)
- 3/4 cup sugar
- 3/4 cup water
- 1 teaspoon vanilla
- 1/2 cup pecans (chopped, or walnuts)
- For the Topping:
- 1/2 cup milk (or amount needed for brushing tops or evaporated milk)
- 1/2 cup sugar (or amount needed for sprinkling on top)
- For the Vanilla Glaze (Optional):
- 1 1/2 cups powdered sugar
- 1 tablespoon butter (soft)
- Dash salt
- 1/4 teaspoon pure vanilla extract
- 2 to 3 tablespoons milk
In a mixing bowl combine 1 cup sugar, the shortening, eggs, and vanilla. Beat until light.
Stir in the flour, salt, and baking soda to form a soft dough. Cover and refrigerate the dough mixture for at least 1 hour.
In a saucepan, combine the date filling ingredients. Cook, stirring constantly, until the mixture is thick. Cool completely.
Heat oven to 400 F.
Line baking sheets with parchment paper or leave them ungreased.
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.
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.
Fold the dough over filling; pinch edges to seal. Repeat with the remaining dough and filling.
Place the cookies about 1 inch apart on the baking sheets.
Brush with milk and sprinkle with sugar. Use regular or a larger grain decorative sugar.
Bake the cookies until they are lightly browned, about 8 to 10 minutes.
Immediately remove them from the baking sheet.
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.
Put the glaze in a small plastic sandwich bag and cut a very small piece of a corner off.
Squeeze the glaze over the cooled turnovers.