Brown Sugar Refrigerator Cookies with Date Filling

AuthorVeggie Fest TeamRating

CategoryCuisineDietsYield48 Servings

This soft cookie is irresistible! With the brown-sugar refrigerator dough, create a cookie “sandwich” with a delicious orange-flavored date filling that is studded with walnuts.

Ingredients

Cookie Dough Ingredients
 2 cups brown sugar
 1 cup shortening (use non-hydrogenated shortening like Spectrum)
 2 tablespoons powdered vegan egg replacer (such as Ener-G & 1/2 cup water)
 4 cups sifted flour
 1 teaspoon baking soda
 ½ teaspoon salt
Date Filling
 1 pound pitted dates
 1 cup water
 2 large oranges
 1 cup chopped walnuts

Instructions

Cookie Dough Instructions
1

Cream sugar and shortening with an electric mixer until fluffy.

2

Stir egg replacer and water together in a small bowl.

3

Add egg replacer mixture to creamed sugar and shortening. Mix until well-blended.

4

Sift in flour, baking soda, and salt. Mix with a sturdy spoon until dough is stiff.

5

Divide dough into two parts and form into two long round rolls, approximately 3 inches in diameter.

6

Cover in plastic wrap or waxed paper and chill in refrigerator for several hours until firm.

Date Filling Instructions
7

Place dates in a heavy sauce pan (if available, use blocks of cooking dates).

8

Cover with water.

9

Add juice from the oranges. Use a citrus zester to scrape 2 teaspoons orange rind
into date mixture.

10

Cook on low heat until soft.

11

Add more water, if necessary, being careful not to burn.

12

Cool to room temperature.

13

Add chopped nuts.

Instructions for Assembling Cookies
14

Preheat oven to 375° F.

15

Slice the cookie dough rolls into 1/4” slices (2 slices per cookie).

16

Place 1 teaspoon of filling on one slice.

17

Place another slice on top of the dates.

18

Press the top slice down until it touches the bottom slice; don’t try to seal the slices together. As it cooks, it seals itself. Don’t worry if the top slice cracks. This adds to the charm of the cookie.

19

Bake 10 minutes on an ungreased cookie sheet. Be careful not to burn. Cool on wire cookie racks.

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Ingredients

Cookie Dough Ingredients
 2 cups brown sugar
 1 cup shortening (use non-hydrogenated shortening like Spectrum)
 2 tablespoons powdered vegan egg replacer (such as Ener-G & 1/2 cup water)
 4 cups sifted flour
 1 teaspoon baking soda
 ½ teaspoon salt
Date Filling
 1 pound pitted dates
 1 cup water
 2 large oranges
 1 cup chopped walnuts

Directions

Cookie Dough Instructions
1

Cream sugar and shortening with an electric mixer until fluffy.

2

Stir egg replacer and water together in a small bowl.

3

Add egg replacer mixture to creamed sugar and shortening. Mix until well-blended.

4

Sift in flour, baking soda, and salt. Mix with a sturdy spoon until dough is stiff.

5

Divide dough into two parts and form into two long round rolls, approximately 3 inches in diameter.

6

Cover in plastic wrap or waxed paper and chill in refrigerator for several hours until firm.

Date Filling Instructions
7

Place dates in a heavy sauce pan (if available, use blocks of cooking dates).

8

Cover with water.

9

Add juice from the oranges. Use a citrus zester to scrape 2 teaspoons orange rind
into date mixture.

10

Cook on low heat until soft.

11

Add more water, if necessary, being careful not to burn.

12

Cool to room temperature.

13

Add chopped nuts.

Instructions for Assembling Cookies
14

Preheat oven to 375° F.

15

Slice the cookie dough rolls into 1/4” slices (2 slices per cookie).

16

Place 1 teaspoon of filling on one slice.

17

Place another slice on top of the dates.

18

Press the top slice down until it touches the bottom slice; don’t try to seal the slices together. As it cooks, it seals itself. Don’t worry if the top slice cracks. This adds to the charm of the cookie.

19

Bake 10 minutes on an ungreased cookie sheet. Be careful not to burn. Cool on wire cookie racks.

Brown Sugar Refrigerator Cookies with Date Filling