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Crispy Date Sugar Cookies Recipe
|Dates||2 Cup (32 tbs), chopped|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Vegetable shortening||1 Cup (16 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Flour||3 Cup (48 tbs)|
|Baking soda||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 5064 Calories from Fat 1912
% Daily Value*
Total Fat 216 g333%
Saturated Fat 54.3 g271.5%
Trans Fat 27 g
Cholesterol 216 mg72%
Sodium 2249 mg93.7%
Total Carbohydrates 759 g253.1%
Dietary Fiber 38.7 g154.9%
Sugars 430.6 g
Protein 55 g110.6%
Vitamin A 6.6% Vitamin C 25.4%
Calcium 27.9% Iron 123%
*Based on a 2000 Calorie diet
Bring to boiling; reduce heat, cover, and simmer about 5 minutes; stir frequently.
Add lemon juice; cool.
In mixer bowl, cream vegetable shortening, the remaining granulated sugar, and the brown sugar.
Add egg, milk, and vanilla; beat well.
Combine remaining ingredients; add to creamed mixture and mix well.
Chill at least 1 hour.
On lightly floured surface, roll out half the dough to 1/8 inch thickness; cut with 2 1/2 inch round cutter.
Transfer half the rounds to ungreased cookie sheet.
Top each with 2 teaspoons date mixture.
Top with remaining cookie rounds.
Press edges together with tip of teaspoon to seal.
Repeat with remaining half of dough.
Bake at 375° for 10 to 12 minutes.