Ingredients for Date Filled Refrigerator Cookies
- 1 cup (2 sticks) softened oleo (or butter)
- 1 cup granulated sugar (for dough) + 1/4 cup granulated sugar (for filling)
- 1/2 cup milk
- Flour
- Cream Of Tartar
- Baking Soda
- Salt
- 1 cup pitted dates
- Brown Sugar
- White Sugar
- 1/2 cup water
- 1 teaspoon vanilla extract
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How to Make Date Filled Refrigerator Cookies
- **Make the Date Filling:** In a small saucepan, combine 1 cup pitted dates, 1/2 cup water, and 1/4 cup granulated sugar. Bring to a simmer over medium heat, stirring frequently, until the dates are softened and the mixture has thickened (about 10-15 minutes). Remove from heat and stir in 1 teaspoon vanilla extract. Let cool completely.
- **Prepare the Cookie Dough:** In a large bowl, cream together 1 cup (2 sticks) softened oleo (or butter) and 1 cup granulated sugar until light and fluffy. Beat in 1/2 cup milk until well combined.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 3 days).
- **Assemble the Cookies:** On a lightly floured surface or a large sheet of plastic wrap, roll out the chilled dough to about 1/8 inch thickness. Spread a thin layer of the cooled date filling evenly over the dough.
- Gently roll up the dough like a jelly roll. Wrap tightly in plastic wrap and chill for at least 1 hour (or up to 3 days).
- **Bake the Cookies:** Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a sharp knife, slice the chilled dough into 1/2-inch thick rounds. Place cookies onto the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are lightly golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
65g
Fat
2g
Carbs
8g
