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Date Square Cookies https://www.metro.ca/userfiles/image/recipes/biscuits-carre-dattes-kpk-10756.jpg PT25M PT12M PT37M
Cookie dough:Pre-heat the oven to 350°F and line two baking sheets with parchment paper.In a large bowl, use an electric mixer to beat the melted margarine, brown sugar, eggs, and vanilla for 1 minute.Add the almond powder, oats, baking powder, and salt. Mix well.Shape the dough into small balls about the size of 1 ½ tablespoon (or use a small ice cream scoop) and place them on the baking sheet with about 1 inch between the cookies.Flatten the cookies a little with a fork.Cook for 12 to 14 minutes until the cookies are a light golden brown.Let cool on the baking sheets.Date spread:In a small pot, heat the dates and water on medium-high and stir and flatten them until you get a nice puree.Add the vanilla and stir well.Cool in the freezer for 10 minutes (it’ll go faster!).Spread the date puree over half of the cookies.Cover with a second cookie.Tip:For a smoother date spread, simply mix with a hand blender.Source: K pour Katrine
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cookie dough: 1/3 tasse + 1 Tbsp. (95 mL) melted dairy-free margarine 1/2 cup (125 mL) brown sugar 2 egg 1 tsp. (5 mL) vanilla 2 1/2 cup (625 mL) almond powder 1 cup (250 mL) quick cooking oatmeal 1 tsp. (5 mL) baking powder 1/2 tsp. (2 1/2 mL) salt date spread: 1 1/2 cup (375 mL) medjool dates, tightly packed 2/3 cup (150 ml) water 1 tsp. (5 mL) vanilla
Date Square Cookies

Date Square Cookies

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2 Votes
12
servings
0:25
Preparation
0:12
COOKING
0:37
TOTAL TIME

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Ingredients

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  • cookie dough:
  • 1/3 tasse + 1 Tbsp.
    (95 mL)
    melted dairy-free margarine
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    427 g or PARKAY SOFT MARGARINE 850 g SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    brown sugar
  • 2
    egg
  • 1 tsp.
    (5 mL)
    vanilla
  • 2 1/2 cup
    (625 mL)
    almond powder
  • 1 cup
    (250 mL)
    quick cooking oatmeal
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  • 1 tsp.
    (5 mL)
    baking powder
  • 1/2 tsp.
    (2 1/2 mL)
    salt

  • date spread:
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  • 1 1/2 cup
    (375 mL)
    medjool dates, tightly packed
  • 2/3 cup
    (150 ml)
    water
  • 1 tsp.
    (5 mL)
    vanilla
Imprimer ma sélection

Preparation

Cookie dough:

Pre-heat the oven to 350°F and line two baking sheets with parchment paper.

In a large bowl, use an electric mixer to beat the melted margarine, brown sugar, eggs, and vanilla for 1 minute.

Add the almond powder, oats, baking powder, and salt. Mix well.

Shape the dough into small balls about the size of 1 ½ tablespoon (or use a small ice cream scoop) and place them on the baking sheet with about 1 inch between the cookies.

Flatten the cookies a little with a fork.

Cook for 12 to 14 minutes until the cookies are a light golden brown.

Let cool on the baking sheets.

Date spread:

In a small pot, heat the dates and water on medium-high and stir and flatten them until you get a nice puree.

Add the vanilla and stir well.

Cool in the freezer for 10 minutes (it’ll go faster!).

Spread the date puree over half of the cookies.

Cover with a second cookie.

Tip:

For a smoother date spread, simply mix with a hand blender.

Source: K pour Katrine

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