These are so delicious they should be illegal. An amazing caramel flavor from the delicious date filling inside chewy but also caramelly cookies that are a bit crunchy on the outside. Whether you enjoy them fresh, the next day, or straight from the freezer, they're just so. damn. good. I really suggest finding some nice dark and sweet dates and making these as soon as possible! This recipe is inspired by the date between cookies at the Rolling Pin bakery in Killarney, Manitoba. I reverse engineered them and after 4 attempts this is the final recipe!
The recipe is here, and pictures of the process are below:
Ingredients:
Date Paste:
1 3/4 cup pitted sweet and dark colored dates (227 g)
1/4 cup + 1/2 Tbsp. white sugar
3/4 cup + 1 Tbsp. water (85 g)
Dough:
1 cup all purpose flour (146 g)
1/2 cup quick or instant oats (53 g)
2 Tbsp. milk powder (13 g)
1/4 tsp. baking soda (1.3 g)
1/2 tsp. salt (2.3 g)
1/2 cup packed dark brown sugar (105 g)
2 Tbsp. white sugar (25 g)
1/4 cup vegetable shortening (50 g)
1/2 cup date paste (146 g)
1/2 a large egg (25-30 g)
Directions:
Chop the dates into smaller pieces. Add dates, water, and sugar to a small saucepan. Simmer on low-medium heat until softened and most of the water is absorbed (it should look like a thick jam).
Remove from heat and let cool for about 10-20 minutes if your blender is heat-sensitive, then add to a blender or food processor and blend into a paste, about 30-60 seconds.
In a medium bowl mix together the flour, oats, salt, baking soda, and milk powder. Set aside.
In another bowl or stand mixer, add the brown sugar, shortening, and white sugar. Blend until mixed (it will be quite grainy still), about 1-2 minutes.
Add the date paste and half an egg (one whole egg whisked and only add half of it) and mix another 1-2 minutes until well combined.
Pour the dry mixture into the wet and mix briefly until all the dry ingredients are absorbed. Don't overmix the dough.
Cover and chill the dough and remaining date paste for 1 hour in a refrigerator.
Prepare a light colored baking tray (to avoid burning) with parchment paper.
Once done chilling, preheat the oven to 375°F.
To assemble the cookies, roll 6 ~2 Tbsp. sized balls for the bottom pieces, 6 ~1 Tbsp. sized balls for the top pieces. If you want to get specific: 55 g bottom pieces, 35 g filling, and 35-40 g top pieces works well.
Squish the bottom pieces into ~4 inch diameter circles on the parchment paper (see pictures below), then spread on about 1 to 1.5 Tbsp. date paste into a circle on each.
Then, one at a time, use your hands to press the top pieces into a discs that will fit over the date paste, and place on top, press the sides of the bottom cookie piece up and seal (see pictures below). Smooth out any rough edges.
Optional but recommended: freeze the cookies for 15 minutes (or refrigerate for 20-30 minutes) before baking.
Bake for 15-18 minutes, or until golden on the bottom and around the edges. Let cool on the pan for 5-10 minutes before removing to cool completely.
Makes 6 large cookies, but you can make 8-10 smaller cookies and bake 10-15 minutes. Store at room temperature up to 3 days, or freeze up to 1 month.
The ingredients I used. Try to find the darkest, sweetest, most delicious dates you can because it makes a huge difference!
Before chopping the dates (if they are not pitted remove the pits first)
After chopping the dates.
Add the dates, water, and sugar into a saucepan. Then cook until softened.
After cooking, note that it's still wet but much softer and more jam-like.
Once it's cooled a while, blend into a thick paste.
Add the dry ingredients to a new bowl.
Mix together and set aside.
Before mixing the brown sugar, white sugar, and shortening together.
After mixing.
Before mixing in the date paste and egg.
After mixing together.
Before mixing in the dry ingredients.
After mixing together. The dough is ready!
Chill the date paste and dough for 1 hour.
The size of the bottom part of the cookie, roughly.
The size of the top part of the cookie.
Press the bigger bottom piece into a circle.
Spread on date paste.
Use your hands to shape the top pieces into disks.
Place the top piece on the date paste.
Then fold the bottom up over the edges.
Smooth it out and it's ready!
Optional but recommended: Freeze the prepared cookies for 15 minutes before baking.
Before Baking.
After baking!
Remove to a cooling rack to finish cooling! They're so dang good but very filling :D
The bottom is perfectly golden too!
A true caramelly date delight!!!
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