Date Filled Cookie Log
Indulge in the nostalgic charm of a **Date Filled Cookie Log**, a delightful dessert that combines a buttery, soft cookie dough with a rich and aromatic date filling. Perfectly balanced with hints of cinnamon and brown sugar, this unique treat offers a harmonious blend of sweetness and spice. The dough is rolled into elegant logs, encasing the luscious fruit filling, and baked to golden perfection for a crisp exterior and tender interior. Once cooled and sliced, these irresistible cookies make for an eye-catching addition to any dessert table or a thoughtful homemade gift. Easy to prepare and ideal for sharing, this recipe is a must-try for anyone who enjoys classic flavors with a refined twist. Don't forget the optional dusting of powdered sugar for a beautifully festive finish!
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Recipe Information
Ingredients
- 1 cup Butter
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 3 cups All-purpose flour
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1.5 cups Dates, pitted and chopped
- 0.5 cup Water
- 0.25 cup Brown sugar
- 0.5 teaspoon Ground cinnamon
- 0.25 cup Powdered sugar (optional, for dusting)
Instructions
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
Beat in the vanilla extract and eggs, one at a time, until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Divide the dough into two equal parts, wrap them in plastic wrap, and refrigerate for at least 1 hour.
While the dough chills, prepare the date filling: In a small saucepan over medium heat, combine the chopped dates, water, brown sugar, and ground cinnamon.
Cook the mixture, stirring frequently, until the dates break down into a thick, paste-like consistency, about 8-10 minutes. Remove from heat and let the filling cool to room temperature.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll one portion of the chilled dough into a rectangle, approximately 10 inches long and 6 inches wide, on a lightly floured surface.
Spread half of the date filling down the center of the dough, leaving a 1-inch border on all sides.
Fold the long sides of the dough over the filling to enclose it, pinching the seam to seal. Place the log seam-side down on the prepared baking sheet.
Repeat the same process with the second portion of dough and remaining filling.
Bake the cookie logs in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow the cookie logs to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, slice the logs into 1-inch cookies and, if desired, dust them with powdered sugar before serving.
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 16.8 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 98 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
