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
- 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.