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Cardamom Date Spiral Cookies

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0

Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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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

  1. In a mixing bowl, combine sugar, vanilla and butter, cream until light and fluffy.
  2. Add eggs one at a time, mixing until incorporated.
  3. Slowly add Kinnikinnick Sugar Cookie Mix and cardamom to creamed mixture.
  4. Mix until combined (pea size texture). Finish mixing dough with hands until smooth.
  5. Form dough into a log, cover with plastic wrap and refrigerate for 30 minutes.

Date Filling

  1. Combine all ingredients in a medium pot. Bring to a boil over medium heat stirring occasionally.
  2. Reduce heat to simmer and continue to cook stirring continually, until dates break down to a paste consistency.

Assemble 

  1. Roll chilled dough out on a piece of parchment paper, lightly floured until 1/8” thick (careful don’t use too much pressure).
  2. Spread rolled out dough with prepared cooled date filling.
  3. Using the aid of parchment to help; roll the dough width-wise into a log. Wrap with plastic wrap and refrigerate for 30 minutes.
  4. Preheat oven to 350°F (176°C), lightly spray cookie sheet or line with parchment paper.
  5. Cut cookie log into ¼ inch slices. Place on parchment lined baking sheet and press slightly using the back of a spoon.
  6. 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.

 

 

Stock up your pantry


Sugar Cookie Mix

For perfect gluten-free cookies every time, also free from top allergens. Fun for the holidays and the kids to decorate. Shape them any way you like, use in all your favourite recipes & try ours VEGAN. OUT OF STOCK.
Weight: 454g/ 16oz
Qty/Pkg: By Wt.

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ORDERING suspended for now. SUPPLY CHAIN ISSUES causing stock shortages.




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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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