#datelovers

These Date Filled Cookies are soft and chewy treats with a delightful date and nut filling. Perfect for tea time or as a sweet snack!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups chopped dates. 1/2 cup chopped walnuts or pecans.

Instructions: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then add the vanilla extract and mix well. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Fold in the chopped dates and chopped walnuts or pecans. Cover the cookie dough and refrigerate for at least 1 hour or overnight. Preheat the oven to 375F 190C and line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet. Using your thumb or the back of a spoon, make an indentation in the center of each cookie. Fill each indentation with a small amount of date filling see note. Bake the cookies in the preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 12 minutes

These Date Filled Cookies are soft and chewy treats with a delightful date and nut filling. Perfect for tea time or as a sweet snack!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups chopped dates. 1/2 cup chopped walnuts or pecans.

Instructions: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then add the vanilla extract and mix well. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Fold in the chopped dates and chopped walnuts or pecans. Cover the cookie dough and refrigerate for at least 1 hour or overnight. Preheat the oven to 375F 190C and line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet. Using your thumb or the back of a spoon, make an indentation in the center of each cookie. Fill each indentation with a small amount of date filling see note. Bake the cookies in the preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 12 minutes

These Date Filled Cookies are soft and chewy treats with a delightful date and nut filling. Perfect for tea time or as a sweet snack!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups chopped dates. 1/2 cup chopped walnuts or pecans.

Instructions: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then add the vanilla extract and mix well. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Fold in the chopped dates and chopped walnuts or pecans. Cover the cookie dough and refrigerate for at least 1 hour or overnight. Preheat the oven to 375F 190C and line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet. Using your thumb or the back of a spoon, make an indentation in the center of each cookie. Fill each indentation with a small amount of date filling see note. Bake the cookies in the preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 12 minutes

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Conclusion: