Date-Filled Drop Cookies
Submitted by janekim48
Soft buttermilk drop cookies with a sweet date-pecan filling hidden inside. Spiced with cinnamon and baked golden, this big-batch recipe yields up to 6 dozen.
YIELD
5 to 6 dozenPREP
15 minCOOK
10 minREADY
40 minThink of these as little surprise packages. Each soft, cinnamon-spiced buttermilk cookie hides a pocket of sweet date filling studded with pecans.
The drop cookie method means no rolling pin and no cookie cutters needed. Just spoon, fill, top, and bake.
This is a big-batch recipe, which makes it ideal for holiday cookie trays, bake sales, or filling the freezer.
Pro Tips
- Cook the date filling first and let it cool completely before assembling; warm filling will melt the dough
- Use a small cookie scoop for even, consistent cookies
- These freeze well both before and after baking
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, cream shortening and brown sugar until light and fluffy.
Add eggs; beat well. Stir in buttermilk and vanilla; blend thoroughly.
Sift flour, salt, baking soda and cinnamon together.
Add to creamed mixture; beat well. Drop by teaspoonfuls onto greased cookie sheets; allow 2 inches between drops.
Place ½ teaspoon of Filling on dough.
Cover filling with another ½ teaspoon of dough.
Bake 10 to 12 minutes, or until cookies are lightly browned and test done.
Remove to cooling racks.
Makes 5 to 6 dozen.
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