Crispy Date Sugar Cookies Recipe
Ingredients
| Dates | 2 Cup (32 tbs), chopped | |
| Granulated sugar | 1⁄2 Cup (8 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Vegetable shortening | 1 Cup (16 tbs) | |
| Brown sugar | 1⁄2 Cup (8 tbs) | |
| Egg | 1 | |
| Milk | 3 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| Flour | 3 Cup (48 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Baking soda | 1⁄2 Teaspoon |
Nutrition Facts
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
Directions
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.
Chef
