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Date Filled Sandwich Cookies Recipe
|Butter||1 Cup (16 tbs), softened (No Substitutes)|
|Packed brown sugar||2 Cup (32 tbs)|
|Vanilla extract||2 Teaspoon|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Chopped dates||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 6682 Calories from Fat 1741
% Daily Value*
Total Fat 198 g304.8%
Saturated Fat 119.5 g597.3%
Trans Fat 0 g
Cholesterol 906.8 mg
Sodium 2070.8 mg86.3%
Total Carbohydrates 1198 g399.2%
Dietary Fiber 40.3 g161.2%
Sugars 817.4 g
Protein 69 g137.9%
Vitamin A 122.9% Vitamin C 2.4%
Calcium 105.7% Iron 164.5%
*Based on a 2000 Calorie diet
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour, baking powder and baking soda; gradually add to creamed mixture.
Refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in thickness.
Cut with a 2-1/2-in cookie cutter dipped in flour.
Place 1 in apart on greased baking sheets.
Bake at 350° for 10-12 minutes or until edges are lightly browned.
Remove to wire racks to cool.
In a saucepan, combine filling ingredients.
Cook over medium heat for 3 minutes or until thickened and bubbly.
Cool to room temperature.
Spread on the bottom of half of the cookies; top with remaining cookies.