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.
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 for 10-12 minutes at 350°F. Cool for 5 minutes.
Yields 40 Cookies
Directions (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
Tips & Variations
- Any scrap dough can be rolled and cut into desired shapes.
Dough can be stored in the refrigerator for 2 days.