|Nutritional Guidelines (per serving)|
|Servings: 36 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 1g||3%|
|*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.|
This is an easy to make brown sugar drop cookie recipe with a delicious date filling. Instead of using butter or margarine, you can substitute a half shortening and half butter mixture in this recipe (about 4 tablespoons of each).
- For the Date Filling:
- 1 package/8 ounces dates (cut up)
- 3/4 cup warm water
- 1/4 cup sugar (granulated)
- For the Cookie Batter:
- 1/2 cup/4 ounces butter or margarine
- 1 cup brown sugar (packed)
- 1 large egg (beaten)
- 1/4 cup warm water
- 1 tsp. vanilla extract
- 2 cups/9 ounces flour (all-purpose)
- 3/4 tsp. baking soda
- 1/4 tsp. salt
Bring dates, water, and granulated sugar to a boil. Reduce heat to low and simmer, stirring frequently, until dates are thickened, about 5 to 7 minutes. Set aside to cool.
Heat the oven to 350 F.
Cream the butter and sugar until light and fluffy; stir in the egg, water, and vanilla.
In another bowl, combine the flour, baking soda, and salt. Stir or whisk to blend.
Stir the flour mixture into the creamed mixture until blended.
Drop the cookie dough by teaspoonfuls onto a lightly greased or parchment paper-lined cookie sheet.
Place about 1/2 teaspoon of the date mixture on the top of each cookie, then place a small dab of cookie dough on top of the date mixture.
Bake in the preheated oven for 10 to 12 minutes.