Soft Date Turnover Cookies
Soft Date Turnover Cookies
http://www.christinamarsigliese.com/2015/01/soft-date-turnover-cookies.html?spref=pi
Soft Date Turnover Cookies
For the filling:
1 cup (150g) dates, chopped
1 tbsp honey
½ cup water
pinch of ground cinnamon
pinch of salt
For the dough:
½ cup butter
1/3 cup (75g) brown sugar
1 tbsp honey
1 egg
2 tbsp milk
1 tsp vanilla
1 cup (142g) all-purpose flour
½ tsp baking soda
¼ tsp salt
1 cup (100g) quick oats
¼ cup desiccated coconut
Place chopped dates, water and honey in saucepan and bring to a boil. Simmer, covered, for 8-10 minutes until dates break down. Mash it up with a wooden spoon until it looks like a thick paste. Stir through cinnamon and salt. Set aside to cool completely.
Cream butter and sugar until light and fluffy. Add egg, milk and vanilla and beat until combined. Combine flour, baking soda and salt in a separate bowl and whisk to blend evenly. Add to butter mixture with oats and coconut. Cover dough with plastic wrap and refrigerate for 2 hours.
Preheat oven to 350°F. Line 2 large baking trays with parchment paper.
Roll dough to 1 to 1.5-inch balls and place on prepared baking trays, spacing them 3 inches apart. Use the palm of your hand to smear or flatten each ball into a 2.5-inch disk. Spoon a teaspoon of date filling into the center of each disk and then gently fold up once side of the dough onto itself, using a butterknife to help if it is sticking. Or, flatten each dough ball in your palm, spoon some filling in the middle and fold the dough over (like filling a dumpling). Bake about 15 minutes, until golden brown around the edges.