Stuffed Date Cookies

Name: Stuffed Date Cookies
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 24
Cuisine: Global
Ingredients: 283 grams cups (about all purpose flour; 227 grams cream cheese, at room temperature; 1 egg beaten with 1 teaspoon water, for egg wash; 8 Medjool dates, roughly chopped; 1 teaspoons salt; 1 teaspoon sugar; 16 Tbsps (2 sticks) unsalted butter, at room temperature; 1 teaspoons vanilla extract

If 35 cents per serving falls in your budget, Stuffed Date Cookies might be a super vegetarian recipe to try. This recipe makes 24 servings with 168 calories, 2g of protein, and 11g of fat each. Head to the store and pick up salt, vanillan extract, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Make dough: In a large bowl, beat together butter and cream cheese with an electric mixer until creamy, about 2 minutes.

Ingredients you will need

Cream Cheese

Butter

Dough

Equipment you will use

Hand Mixer

Bowl

Add sugar and salt and beat to combine.

Ingredients you will need

Sugar

Salt

Add flour and mix just until dough comes together. Wrap dough in plastic wrap and chill in refrigerator for 1 hour.

Ingredients you will need

Dough

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Adjust oven racks to middle and upper positions and preheat oven to 350°F. Line two baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Make filling: In the bowl of a food processor, combine dates, sugar, and vanilla and pulse until mixture is a paste, scraping down sides as necessary, 20 to 30 short pulses.

Ingredients you will need

Vanilla

Dates

Sugar

Equipment you will use

Food Processor

Bowl

Assemble cookies: Divide dough into two equal pieces. Flour a clean work surface and roll one piece of dough out to 1/8-inch thickness. Use 1 1/2-inch circle cookie cutter to cut dough into circles.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Cookie Cutter

Transfer bottom cookies to baking sheet. Top each circle with a rounded 1/2 teaspoon date mixture.

Ingredients you will need

Dates

Equipment you will use

Baking Sheet

Roll out remaining piece of dough.

Ingredients you will need

Dough

Roll

Cut into circles.

Top each bottom cookie with another circle of dough. Use a fork to crimp and seal sides together.

Ingredients you will need

Dough

Brush each cookie with egg wash, then sprinkle with sugar.

Ingredients you will need

Sugar

Egg

Bake until golden, 16 to 18 minutes, rotating pans front to back and top to bottom half way through baking.

Equipment you will use

Oven

Let cool for 3 minutes then transfer to a wire rack to finish cooling. Once cooled, cookies can be stored in a sealed container at room temperature for up to 1 week.

Ingredients you will need

Equipment you will use

Wire Rack