Date Cookies

The decorative sugar can be left off these half-moon shaped cookies, if desired, but it really enhances their appearance.

Makes: 30Hands-on: 30 minutesTotal: 50 minutesDifficulty: Easy

Makes: 30


  • 2 cups granulated sugar, divided
  • 1⁄2 cup unsalted butter, softened
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 2 tsp. heavy cream
  • 3 cups plus 1 tsp. all-purpose flour, divided
  • 1 package (12 oz.) pitted dates
  • 1⁄2 cup water
  • 2 Tbsp. coarse sugar crystals


  • Preheat oven to 325°F.
  • With an electric mixer or food processor, blend 1 cup granulated sugar, butter, egg, and vanilla until blended. In a separate bowl, blend the cream of tartar and baking soda into the cream. Add to the sugar mixture. Add 3 cups flour slowly, mixing between additions.
  • Filling, blend dates, remaining 1 cup granulated sugar, water, and remaining 1 teaspoon flour in a food processor or mixer until just blended. Roll out the cookie dough (to 1⁄4-inch thickness) with a rolling pin on a pastry cloth or pastry surface. Cut into 4-inch circles. Place a little filling on half of each circle, fold over the other half, and seal by pinching the edges. Place cookies on baking sheet and sprinkle with coarse sugar crystals.
  • Bake the filled cookies on a nonstick cookie sheet for 7 to 8 minutes, or until the cookies are slightly browned.