Orange Medjool Date Stuffed Spice Cookies
Preparation Time: 25 minutes
Bake Time: about 12 minutes per batch
500 ml (2 cups) all-purpose flour
125 ml (1/2 cup) large flake oats
2 ml (1/2 tsp) baking soda
2 ml (1/2 tsp) ground cinnamon
1 ml (1/4 tsp) freshly grated nutmeg
Pinch ground cloves
175 ml (3/4 cup) butter, softened
125 ml (1/2 cup) granulated sugar
125 ml (1/2 cup) packed light brown sugar
5 ml (1 tsp) pure vanilla extract
Orange Date Filling
250 ml (1 cup) pitted Medjool dates, chopped
2 ml (1/2 tsp) grated orange rind
125 ml (1/2 cup) orange juice
125 ml (1/2 cup) flaked hazelnuts (filberts)
2 ml (1/2 tsp) pure vanilla extract
Orange Date Filling: In a small saucepan, combine dates, orange rind and juice and bring to a simmer over medium heat. Cover and reduce heat to low. Cook, stirring once, for about 8 minutes or until juice is absorbed and dates are very soft. Remove from heat and stir to break up dates. Stir in hazelnuts and vanilla; set aside to cool.
In a bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg and cloves; set aside.
In a large bowl, using an electric hand mixer, beat together butter and granulated and brown sugars until fluffy. Beat in egg and vanilla. Using a wooden spoon, stir in flour mixture. Then, using hands, bring dough together into a soft mixture.
Place a level 15-ml (1 tbsp) measure of the dough on a work surface and flatten into a circle. Place 5 ml (1 tsp) of the filling into the centre and top with another flattened 15 ml (1 tbsp) of the dough. Pinch edges to seal. Place on parchment paper-lined baking sheet and repeat with remaining dough and filling.
Bake in a 180 C (350 F) oven for about 12 minutes or until lightly golden around edges. Let cool slightly before serving.
Makes about 30 cookies.
Nutrition information per cookie: 143 calories; 7 g fat; 20 g carbohydrate; 1 g fibre; 12 g sugar; 2 g protein; 54 mg sodium.
Source: Natural Delights Medjool Dates.