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Date-Filled Whole Wheat Cookies |
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Serves: 54
Print this Recipe
Prep Time: 1 hour (ready in 2 hours) - Yield: 4 1/2 dozen cookies
COOKIES
1 cup firmly packed brown sugar
3/4 cup margarine or butter, softened
1 teaspoon vanilla extract
1 egg
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
FILLING
1/4 cup firmly packed brown sugar
1/4 cup slivered almonds
1/3 cup orange juice
1 (8-ounce) package (1 1/2 cups) chopped pitted dates
1. In large bowl, combine 1 cup brown sugar and margarine; beat until light and fluffy. Add vanilla and egg; blend well. Add all-purpose flour, whole wheat flour, baking powder, cinnamon and salt; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.
2. Meanwhile, in food processor bowl with metal blade or blender container, combine all filling ingredients; process 1 to 2 minutes or until thickened.
3. Heat oven to 375°F. On lightly floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with floured 2 1/2-inch round cookie cutter. Place rounds 1/2 inch apart on ungreased cookie sheets. Spoon scant 1 teaspoon filling onto center of each round. Fold half of each round over filling, forming half moon shape. Seal edges with fork.
4. Bake at 375°F. for 5 to 10 minutes or until edges are golden brown. Immediately remove from cookie sheets.
High Altitude (above 3500 feet): Increase all-purpose flour to 1 1/2 cups. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 80 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 4 mg 1% * Sodium: 50 mg 2% * Total Carbohydrate: 12 g 4% * Dietary Fiber: 1 g 3% * Sugars: 8 g * Protein: 1 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1/2 Starch, 1/2 Fruit, 1/2 Fat or 1 Carbohydrate, 1/2 Fat
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Cook's Note: Storing Cookies
Cook's Note: Tips for Making Drop Cookies
Cook's Note: Arranging and Baking the Batch
Cook's Note: A Bit About Shortenings
Cook's Note: Storing Nuts
Cook's Note: Testing for Doneness
Cook's Note: Greasing the Pan
When the Cookie Crumbles
Cook's Note: Cookie Sheets
Cook's Note: Melting Chocolate
Cook's Note: Mailing Cookies
Cook's Note: Tips for Shaping Cookies
Cook's Note: Tips for Making Refrigerator Cookies
Cook's Note: Cookie Presses
Cook's Note: Cooling Cookies
Cook's Note: Tips for Making Bar Cookies
Cook's Note: Melting Chocolate in the Microwave
Cook's Note: How to Cut Bars and Candies Perfectly
Cook's Note: Tips for Making Candy
Cook's Note: Testing a Candy Thermometer
Cook's Note: Butter Makes Better Candy
Candy-Cooking Stages
High Altitude Candy Cooking
Rocky Road Fudge Bars Frosting
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