Grandma’s Date Filled Cookies

These are probably my most favorite cookie. They are just sweet enough and they have a bit of a savory character to them too. That is not why they are my favorite though. When I make these I am transported back to my Great Grandma’s kitchen. To these sitting on the counter waiting for us when we came over. Grandma would make these at all times of the year, but they always reminded me of Christmas, and they remind me of her too….

You want to start the filling while making the dough

Date Filled Cookies
By My Great Grandma
1 cup unsalted butter*
2 cups brown sugar
2 eggs
1 teaspoon baking soda
1/3 cup warm water
1 teaspoon salt
3 1/2 cup flour*

Preheat oven to 325 degrees line baking sheets with parchment or silpat

Cream butter and sugar, add eggs and water then mix in baking soda, salt and flour. Mix until combined.

Now you can either roll out the dough and use a smaller round cutter on the cookies or you can use a small cookie scoop. I use a scoop it is faster. Once balls of dough are on the cookie sheet, use the bottom of a glass or measuring up dipped in flour and slightly flatten cookies. Then using your knuckle make a small imprint in the center of the cookie. Add date mixture about 3/4 of a teaspoon each, and bake for 10 min or until the edges are just barely golden brown. Let the cookies sit for a few minutes and then move to a cooling rack.

These cookies spread a bit so give them some room to grow. I can get 13 small cookies on one sheet pan.

*Note: Grandma’s recipe called for shortening, also if you use a cookie scoop then add another 1/4 cup of flour.

2 cups pitted dates
1 cup water

Combine in a sauce pan over medium heat until mixture becomes hot then reduce to low/medium low until mixture becomes a paste, stirring often. Set aside until ready for cookies.


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Butterfinger Cookies

**This is a revisit from a previous post**
A friend of mine shared this recipe with me a few weeks ago and Monday night while hubby was working late I decided what the heck and made them. Sometimes I am uncontrollable. They are so if you are in the mood to try something new give these a whirl.

Butterfinger Cookies

1/2 cup butter softened
3/4 cup sugar
2/3 cup dark brown sugar
2 egg whites
1 1/4 cup peanut butter
1 tablespoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 Butterfingers candy bars chopped

Preheat oven to 350 Bake for 10 min

In your mixer beat butter and sugars until creamy. Add egg whites and vanilla, mix until combined. Add in peanut butter and mix until creamy. Add in dry ingredients and stir until mixed then add candy bars by hand.

Scoop out using medium scoop onto silpat or parchment and bake for 10 min. They will spread a little so give them bit of space you should get 12 per sheet. Let cool and enjoy. Makes 3 dozen.

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Oatmeal Raisin Cookies

You can substitute chocolate chips for the raisins, but then you can’t feel as good about eating them for breakfast.

Oatmeal Raisin Cookies
Adapted from Quaker Oatmeal

1 cup unsalted butter room temperature
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 tablespoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
2 teaspoon cinnamon
3 cups rolled oats
1 1/2 cups raisins*

Preheat oven to 350 degrees, line a baking sheet with a silpat or parchment paper.

In a seperate bowl combine flour, cinnamon, and soda.

Cream butter and sugars, add in eggs one at a time then vanilla. Add in flour mixture and beat on low until just combined, then add in oats and raisins. Using medium cookie scoop, scoop out dough and bake for 10-12 minutes.

Makes about 4 dozen.


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Christmas Tree 2010

I am interrupting cookie week to bring you our Christmas tree picture. We went out to a noble tree farm that we have been going to for 4+ years now. We walk around every year, but we always buy the first tree that we like and that usually only takes a couple minutes.

I buy the boys Christmas jammies every year. I usually wait and give them to them when we go on the Polar express, but this year I thought it would be fun to give them when we put up our tree.

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Chocolate Mint Chip Cookies…..aka Crack Cookies

**This a a revisit from a previous post**

A wonderful friend of mine gave me this recipe a few years ago. My husband along with hers nicknamed them Crack Cookies since they are so addictive. I believe the recipe originally came from Betty Crocker, but as with most things I have made my own little changes to make it my own.

3 sticks butter softened
1 1/2 cups white sugar
1 cup packed light brown sugar
3 eggs
4 cups flour
1 cup cocoa powder
1 tea baking soda
1/2 tea salt
1 1/2 tea vanilla
1 package of mint chocolate chips (12 oz)

Combine flour, cocoa, baking soda & salt in bowl and set aside. In mixer beat butter, white sugar and brown sugar until light and fluffy. Add eggs & vanilla mix well after each addition. Add flour mixture mix well. Stir in chips. Use a ice cream scoop* to drop onto parchment or silpat lined baking sheet. Bake for 8-10 min at 350 degrees. Makes 5 dozen cookies.

*Note~ I used a medium scoop.

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Carrot Cake Cookies

**This is a revisit from a prevous post**

Another recipe from Martha Stewart’s Cookies cookbook. I found this one knowing I would have to try it one day and today being such a rainy blustery day I thought what the heck it is the perfect day for baking cookies. These unlike so many other recipes that I use I didn’t alter this one and they were perfect. If you like carrot cake you will love these cookies. Give them a try I will guarantee they won’t last long.

Carrot Cake Cookies
By Martha Stewart

1 cup unsalted butter softened
1 cup light brown sugar
1 cup sugar
2 large eggs room temperature
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 cups old fashioned oats
1 1/2 cups finely grated carrots
1 cup raisins

In a separate bowl combine flour, soda, powder, salt, cinnamon, nutmeg, and ginger set aside.

In a mixer beat butter and sugars until light and fluffy about 3 minutes, add eggs and vanilla mix well. Add in flour mixture and mix until well combined. Add in oats, carrots and raisins, mix until just combined. Put in another bowl and chill for at least 1 hour.

Line cookie sheet with either parchment or silpat and using the smallest cookie scoop (1 tablespoon) make balls and bake for 10-12 minutes. Let cool for a few minutes and then put on cooling rack until completely cooled.


8 ounces cream cheese
1/2 cup unsalted butter
1 cup powdered sugar*
1 teaspoon vanilla

Bring cream cheese and butter to room temperature, mix together in a bowl until smooth. Add in vanilla and powered sugar beat until smooth.

* Add more if needed.

Spread about 2 teaspoons of filling on flat side of cookie, and sandwich together. Repeat and enjoy.

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Chocolate Chip Biscotti

I know I already shared a biscotti recipe with you, and while I wasn’t planning on sharing two, Hubby isn’t a fan of the Hazelnut Cherry biscotti, he’s not a nut fan, at all, I don’t know what’s wrong with him, but I am working on figuring it out. So I needed to make something for him too and this is the recipe I came up with. I used some of the “bones” from the hazelnut cherry recipe, but made a few changes and there you go.

These recipes are easy to double and make a great christmas gift too.

Chocolate Chip Biscotti
1/2 cup unsalted butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cup flour
1 1/2 cups Mini Chocolate chips

Preheat oven to 350 degrees Line a baking sheet with parchment or a silpat

Cream butter and sugar, add eggs and vanilla. Then mix in flour, baking powder, and salt. When all that is combined stir in chocolate chips.

Divide batter in half and form two logs on baking sheet, about 3-4″ wide. Bake for 20-25 min until the edges are just starting to brown. Then let sit for 10-15 minutes until cool enough to handle. Cut into slices and then put them cut side down on baking sheet and bake for another 10 min.


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