Crispy Date Sugar Cookies Recipe
Ingredients
| Dates | 2 Cup (32 tbs), chopped | |
| Granulated sugar | 1 | |
| Water | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Crisco | 1 Cup (16 tbs) | |
| Granulated sugar | 1⁄2 Cup (8 tbs) | |
| Brown sugar | 1⁄2 Cup (8 tbs) | |
| Egg | 1 | |
| Milk | 3 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| Flour | 3 Cup (48 tbs), sifted | |
| Salt | 1⁄2 Teaspoon | |
| Baking soda | 1⁄2 Teaspoon |
Directions
GETTING READY
1. Preheat the oven to 375° and grease a cookie sheet
2. In a large pan, combine the dates with the first ½ cup of granulated sugar, water and 1/4th teaspoon of salt. Bring this mixture to the boil and then reduce heat. Cover this mixture and simmer for five minutes while stirring frequently
3. Add the lemon juice and then set aside to cook
MAKING
4. In the mixer bowl, tip in the Crisco, granulated sugar and the brown sugar and beat well
5. Add the egg, milk and the vanilla and beat well. Combine the rest of the ingredients into the creamed mixture and mix well. Chill this mixture for one hour
6. Remove the chilled mixture and roll out the dough on a lightly floured surface till the dough is about 1/8th in thickness. Cut the dough with a 2 1/2-inch round cutter.
7. Transfer half the rounds to a greased cookies sheet and top each with 2 teaspoonfuls of the date mixture. Top the cookies with the rest of the cookies and press the edges together with a fork. Repeat till the rest of the dough is used up.
8. Bake for 10-12 minutes till done
SERVING
9. Serve at room temperature
1. Preheat the oven to 375° and grease a cookie sheet
2. In a large pan, combine the dates with the first ½ cup of granulated sugar, water and 1/4th teaspoon of salt. Bring this mixture to the boil and then reduce heat. Cover this mixture and simmer for five minutes while stirring frequently
3. Add the lemon juice and then set aside to cook
MAKING
4. In the mixer bowl, tip in the Crisco, granulated sugar and the brown sugar and beat well
5. Add the egg, milk and the vanilla and beat well. Combine the rest of the ingredients into the creamed mixture and mix well. Chill this mixture for one hour
6. Remove the chilled mixture and roll out the dough on a lightly floured surface till the dough is about 1/8th in thickness. Cut the dough with a 2 1/2-inch round cutter.
7. Transfer half the rounds to a greased cookies sheet and top each with 2 teaspoonfuls of the date mixture. Top the cookies with the rest of the cookies and press the edges together with a fork. Repeat till the rest of the dough is used up.
8. Bake for 10-12 minutes till done
SERVING
9. Serve at room temperature
Chef
