Cardamom Date Spiral Cookies
|
Nutrition Facts Canadian
1 Portion 0g Total Servings: 0
|
|
% Daily Value Amount
% valeur quotidienne Teneur
|
|
|
|
|
Cholesterol / Cholestérol 0
mg
0%
|
|
Carbohydrate / Glucides 0
g
0%
|
|
|
|
|
0%
Vitamin A / Vitamine A
|
0%
Vitamin C / Vitamine C
|
|
|
|
|
0%
Riboflavin / Riboflavine
|
|
* Based on a 2000 calorie diet
|
Nutrition Facts US
Per 1 portion 0g Total Servings: 0
|
|
Amount Per Serving |
Calories
0
Calories from Fat 0
|
|
|
|
|
|
|
|
|
|
|
|
Vitamin A 0% |
• |
Vitamin C 0% |
Calcium 0% |
• |
Iron 0% |
Thiamine 0% |
• |
Riboflavin 0% |
Niacin 0% |
• |
Folate 0% |
|
* Based on a 2000 calorie diet
|
Share Buttons Inserted Here, the share buttons will be dynamically placed here. No need to do anything here. |
|
Prep time
30 mins
|
Cook time
27 mins
|
Total time
117 mins
|
|
Ingredients
Cookie Base
1 package Kinnikinnick Sugar Cookie Mix (454 g)
1 tsp cardamom (3 g)
⅓ cup granulated sugar (66 g)
¾ cup softened butter (170 g)
1 tsp vanilla extract (5 g)
2 large eggs (112 g)
|
Date Filling
3 cups pitted dates (405 g)
1 cup water (240 g)
½ cup brown sugar (110 g)
1 tsp vanilla extract (5 g)
|
|
Directions
Cookie Dough
- In a mixing bowl, combine sugar, vanilla and butter, cream until light and fluffy.
- Add eggs one at a time, mixing until incorporated.
- Slowly add Kinnikinnick Sugar Cookie Mix and cardamom to creamed mixture.
- Mix until combined (pea size texture). Finish mixing dough with hands until smooth.
- Form dough into a log, cover with plastic wrap and refrigerate for 30 minutes.
Date Filling
- Combine all ingredients in a medium pot. Bring to a boil over medium heat stirring occasionally.
- Reduce heat to simmer and continue to cook stirring continually, until dates break down to a paste consistency.
Assemble
- Roll chilled dough out on a piece of parchment paper, lightly floured until 1/8” thick (careful don’t use too much pressure).
- Spread rolled out dough with prepared cooled date filling.
- Using the aid of parchment to help; roll the dough width-wise into a log. Wrap with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350°F (176°C), lightly spray cookie sheet or line with parchment paper.
- Cut cookie log into ¼ inch slices. Place on parchment lined baking sheet and press slightly using the back of a spoon.
- Bake in preheated oven for 10 - 12 minutes. Remove from oven and cool on pan for 5 minutes.
Yields 40 Cookies
Tips & Variations
- Any scrap dough can be rolled and cut into desired shapes.
Dough can be stored in the refrigerator for 2 days.
|
|