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Date Square Cookies
2018-05-08
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
12
3
6
5
1
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 date, tightly packed
2/3 cup (150 ml) water
1 tsp. (5 mL) vanilla
Date Square Cookies
12
servings
0 Hours 25 Minutes
Preparation
0 Hours 12 Minutes
COOKING
0 Hours 37 Minutes
TOTAL TIME
Ingredients
-
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 date, tightly packed
-
2/3 cup
(150 ml)water
-
1 tsp.
(5 mL)vanilla
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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