|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 recipe makes about 3 dozen brown sugar drop cookies with a delicious date filling. The cookie recipe dates back to the around mid-20th century, and it is just as delicious now as it was then. The dates add fantastic flavor to the cookie, and a dab of cookie dough on top of the date filling finishes them perfectly. The cookies are an excellent alternative to date bars or other kinds of filled cookies or turnovers, as drop cookies are much easier to prepare and bake.
- 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, softened)
- 1 cup brown sugar (packed)
- 1 large egg (beaten)
- 1/4 cup warm water
- 1 teaspoon vanilla extract
- 2 cups/9 ounces flour (all-purpose)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
Put the chopped dates, 3/4 cup of water, and the granulated sugar in a saucepan; place the pan over medium heat and bring to a boil. Reduce the heat to low and simmer, stirring frequently, until the date mixture is thickened, about 5 to 7 minutes. Set the date filling aside to cool.
Heat the oven to 350 F. Lightly grease baking sheets or line them with parchment paper.
In a mixing bowl with an electric mixer, beat the butter with the sugar until light and fluffy. Add the egg, 1/4 cup of water, and vanilla extract. Beat until well blended.
In a separate bowl, combine the flour, baking soda, and salt. Stir with a spoon or whisk to blend.
Stir the flour mixture into the first mixture until smooth and well blended.
Drop the cookie dough by teaspoonfuls onto the prepared cookie sheets.
Place about 1/2 teaspoon of the date mixture on the top of each drop cookie and then place a small dab of cookie dough on top of the date mixture.
Bake the cookies in the preheated oven for 10 to 12 minutes.
Remove the cookies to racks to cool completely.
- Parchment paper doesn't require greasing, making it an excellent way to line baking pans. To cut parchment paper to fit your pan, set the pan on a sheet of parchment paper (bottom side down), trace a line around it with a pen or pencil, and then cut it out.
- To keep parchment paper from slipping or sliding on a rimless baking sheet, grease the pan lightly before lining it.
- To freeze the drop cookie dough, prepare the dough and date filling as directed. Drop onto the cookie sheets and freeze until solid. Transfer the frozen filled cookie dough to freezer containers with wax paper separating layers. Freeze for up to 6 months.
- Fig Filling: Chop 1 package—8 to 9 ounces—of dried mission figs and put them in a saucepan with 1 cup of water and 1/4 cup of granulated sugar. Bring the figs to a boil over medium heat and cook for about 6 to 10 minutes, or until the figs are tender and the mixture is thick.
- Instead of butter or margarine, substitute a half shortening and half butter mixture in this recipe (about 4 tablespoons of each).