Date Drop Cookies I Recipes

DATE DROP COOKIES

Steps:

• Preheat oven to 350 F.
• In large bowl, combine first 4 ingredients; beat well.
• (Lightly spoon flour into measuring cup; level off.) Add flour and soda; mix well.
• Stir in dates and nuts.
• Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
• Bake 10 to 15 minutes until golden brown.

DATE COOKIES

Steps:

• Gather the ingredients.
• In a medium bowl, combine the flour, baking soda, and salt; whisk or stir to blend and set aside.
• In a large mixing bowl with an electric mixer , beat the butter and sugar together until light and fluffy, about 2 to 3 minutes. Add the eggs, one at a time, beating after each addition, then add the vanilla and beat until smooth and blended.
• Add the dry ingredients and mix on the lowest speed just until blended, then fold in the chopped dates and pecans. Refrigerate the dough for 1 hour.
• Position a rack in the center of the oven and preheat to 350 F. Line baking sheets with parchment paper.
• Drop the cookie dough by rounded tablespoons onto the baking sheets, leaving 2 inches between the cookie mounds.
• Bake the cookies until set and the edges are lightly browned, 10 to 14 minutes.
• Let the cookies cool in the pan for 5 minutes, then transfer them to a rack to cool completely.

OATMEAL DATE COOKIES

Steps:

• Preheat oven to 375 degrees F and grease cookie sheets.
• In separate bowl, sift together flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, cream together shortening and both sugars until light and fluffy, using electric mixer at medium speed.
• Add eggs, one at a time, beating well after each. Blend in vanilla.
• Gradually add dry ingredients to creamed mixture, mixing well with spoon.
• Stir in oats, dates and walnuts.
• Drop dough by teaspoonfuls, about 2 inches apart, on cookie sheet.
• Bake for 8 minutes or until lightly browned. Remove from cookie sheets to cool on racks.

CHOCOLATE DATE COOKIES

Steps:

• Place dates in a small bowl and add enough hot water to cover. Allow to sit for 10 minutes to soften.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Remove dates from water, reserving soaking liquid. Combine dates, walnuts, and vegetable oil in the bowl of a large food processor. Pulse several times until mixture forms a paste and no large chunks of dates remain; this may take several minutes. If mixture is too dry, add soaking liquid, 1 tablespoon at a time, until a paste-like consistency is reached. Add egg and vanilla extract; pulse to combine. Add oats, cocoa powder, baking soda, cinnamon, and salt. Pulse until combined, scraping down the sides of the bowl as necessary. Fold in chocolate chips; dough will be very sticky.
• Use a medium cookie scoop to place rounded balls of dough 1-inch apart on the prepared baking sheets. Press tops of dough down with damp fingers to flatten slightly.
• Bake in the preheated oven until cookies are just set, 13 to 15 minutes. Allow to cool on the baking sheets for 5 minutes before removing to wire rack to cool completely. Keep stored in refrigerator until ready to serve.

DATE COOKIES

Steps:

• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the flour, baking soda, cinnamon and cloves; gradually stir into the creamed mixture. Combine the water and dates; stir into the dough along with the chopped pecans. Cover and chill for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

PERSIMMON DATE DROP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, baking soda, and salt together in a bowl.
• Combine white sugar, brown sugar, coconut oil, and butter in a separate bowl; mix until creamy. Beat in persimmon pulp. Add eggs and vanilla extract; beat until well combined, scraping sides of the bowl occasionally.
• Stir flour mixture into persimmon mixture by hand until thoroughly combined. Add dates and oats; mix dough well.
• Drop dough by rounded teaspoonfuls onto an ungreased baking sheet, about 2 inches apart.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool briefly; transfer to a wire rack to cool completely, about 10 minutes.

DATE DROP COOKIES II

Steps:

• Pre-heat oven to 400 degrees F (205 degrees C). Lightly grease two baking sheets.
• Combine flour, baking powder, baking soda and salt and set aside.
• In a large bowl, cream together shortening and brown sugar. Beat in the egg and the sour cream. Gradually blend in flour mixture. Fold in dates.
• Drop dough by teaspoonfuls 1-1/2 inches apart onto baking sheets. Press a walnut half into the center of each cookie.
• Bake for 8-10 minutes until lightly colored. Cool cookies on wire racks.

DATE DROPS

Steps:

• In a bowl, cream the butter and brown sugar. Beat in eggs, milk and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, dates and nuts. , Drop by rounded teaspoonfuls 1 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned and tops are firm to the touch. Cool on wire racks.

DROPPED DATE FILLED COOKIES

Steps:

• Make the filling first by putting the dates, sugar, and water in a saucepan and cook slowly,stirring constantly till thickened; add the nuts and cool.
• COOKIE BATTER:.
• Mix shortening, sugar, and eggs thoroughly.
• Stir in water and vanilla.
• Add the flour, salt, soda, and cinnamon; mix well.
• Drop by teaspoons on ungreased sheet.
• Place a teaspoon of the date filling on top of the dropped dough and then a tiny bit of dough on top of the filling.
• Bake till lightly browned and done in a 375 degree oven for 8-10 minutes.

CHOCOLATE DATE DROP COOKIES

Steps:

• cream butter and sugar.
• add chocolate and eggs.
• and vanilla.
• mix.
• add sifted dry ingredients alternately with milk. you may
• mix.( i needed to add 1/2 cup more flour ,it was still a loose batter,but it makes cake like cookies ).
• fold in fruit and nuts.
• drop by teaspoonful.
• 2 inches apart.
• on buttered baking sheet.
• bake in moderate 350 degrees oven for 12 minutes.

CHEWY DATE COOKIES

Steps:

• In a bowl, cream butter and brown sugar. Add egg; mix well. Combine the flours, lemon zest, baking powder, cinnamon, nutmeg and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in dates., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 13-15 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.