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Grandma's Date-Filled Cookies

Relish these date filled cookies that are baked to perfection - a great dessert to serve at your party.

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  • prep time 60 min
  • total time 3 hr 0 min
  • ingredients 9
  • servings 42
 

Ingredients

Cookies

1 1/2
cups packed brown sugar
1
cup butter or margarine, softened
1
teaspoon vanilla
3
eggs
3 1/2
cups all-purpose flour
1
teaspoon baking soda

Filling

2
cups chopped dates
1
cup granulated sugar
1
cup water

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs until well blended. On low speed, beat in flour and baking soda until well combined, scraping bowl occasionally. Cover dough with plastic wrap; refrigerate at least 2 hours for easier handling.
  • 2 Meanwhile, in 2-quart saucepan, mix filling ingredients; heat to boiling. Reduce heat to low; simmer uncovered 10 minutes, stirring frequently. Refrigerate until ready to use (mixture will thicken as it cools).
  • 3 Heat oven to 375°F. Work with 1/3 of dough at a time; keep remaining dough refrigerated. On well-floured work surface, roll out dough with rolling pin to 1/8-inch thickness. Cut with floured 2 1/2-inch round cookie cutter. In half of cookies, cut out and remove 1-inch round or desired shape of hole from center. Place whole cookies on ungreased cookie sheets.
  • 4 Spoon 1 teaspoon cooled filling onto center of each whole cookie; top with dough ring. With fingertips or fork, press edges of dough to seal. Return dough centers to remaining dough for rerolling.
  • 5 Bake 7 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.
  • 1 In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs until well blended. On low speed, beat in flour and baking soda until well combined, scraping bowl occasionally. Cover dough with plastic wrap; refrigerate at least 2 hours for easier handling.
  • 2 Meanwhile, in 2-quart saucepan, mix filling ingredients; heat to boiling. Reduce heat to low; simmer uncovered 10 minutes, stirring frequently. Refrigerate until ready to use (mixture will thicken as it cools).
  • 3 Heat oven to 375°F. Work with 1/3 of dough at a time; keep remaining dough refrigerated. On well-floured work surface, roll out dough with rolling pin to 1/8-inch thickness. Cut with floured 2 1/2-inch round cookie cutter. In half of cookies, cut out and remove 1-inch round or desired shape of hole from center. Place whole cookies on ungreased cookie sheets.
  • 4 Spoon 1 teaspoon cooled filling onto center of each whole cookie; top with dough ring. With fingertips or fork, press edges of dough to seal. Return dough centers to remaining dough for rerolling.
  • 5 Bake 7 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

EXPERT TIPS

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Expert Tips

Just a few ingredients combine to create this soft, old-fashioned filled cookie. You can chop whole pitted dates or buy chopped dates.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
160
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
65mg
65%;
Total Carbohydrate
27g
27%
(Dietary Fiber
0g
0%
  Sugars
18g
18%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.