Date Filled Cookies are a classic North American holiday cookie that became especially popular during the early and mid-20th century. Combining a tender, warmly spiced cookie with a sweet homemade date filling, they were often prepared for Christmas cookie trays, church socials, and family gatherings. The filling is cooked until thick before being sandwiched between two soft cookies, creating a dessert that is rich without being overly sweet. Cinnamon, nutmeg, allspice, and cloves give the dough its distinctive old-fashioned flavor, while chopped walnuts add optional texture and crunch. This vintage recipe, credited to Emma Hanson, reflects the careful, homemade baking traditions of the era and remains a wonderful choice for anyone who enjoys nostalgic spice cookies filled with naturally sweet dates.
Ingredients
Date Filling
- 1 lb dates (chopped)
- ½ cup granulated sugar
- ½ cup water
Cookie Dough
- 2 cups brown sugar
- 1 cup butter (softened)
- 3 eggs
- 3 ½ cups all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ¼ tsp ground cloves
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup walnuts (chopped, optional)
Instructions
Step 1: Prepare the Filling
- Combine the chopped dates, granulated sugar, and water in a saucepan.
- Cook over medium heat.
- Stir until the mixture thickens.
- Allow the filling to cool completely.
Step 2: Cream the Butter and Sugar
- Cream together the brown sugar and softened butter.
- Beat thoroughly.
Step 3: Add the Eggs
- Beat in the eggs one at a time until well combined.
Step 4: Mix the Dry Ingredients
- In a separate bowl, sift together the flour, cinnamon, nutmeg, allspice, cloves, baking soda, baking powder, and salt.
Step 5: Make the Dough
- Gradually add the dry ingredients to the butter mixture.
- Mix until well blended.
- Fold in the chopped walnuts if using.
Step 6: Shape the Cookies
- Preheat the oven to 400°F.
- Drop spoonfuls of dough onto a baking sheet.
- Dip the back of a spoon into cold water.
- Press a shallow indentation into the center of each cookie.
Step 7: Fill the Cookies
- Place about 1 teaspoon of the cooled date filling into each indentation.
- Cover with another spoonful of cookie dough.
- Top each cookie with half a walnut if desired.
Step 8: Bake
- Bake for approximately 15 minutes, or until lightly browned.
Step 9: Cool
- Allow the cookies to cool completely before serving.
Tips
- Toast the walnuts before adding for extra flavor.
- Pecans make an excellent substitute for walnuts.
- Chill the dough for 30 minutes if it becomes too soft.
- Add ½ teaspoon vanilla extract to the dough.
- A pinch of orange zest brightens the filling.
- Dust cooled cookies lightly with powdered sugar.
- Store in an airtight container for up to five days.
- The filling can be prepared a day ahead.
- Freeze baked cookies for up to three months.
Nutrition
Calories: 165kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 1.7gTrans Fat: 0.2gCholesterol: 22mgSodium: 78mgPotassium: 110mgFiber: 1.3gSugar: 16gVitamin A: 165IUVitamin C: 0.2mgCalcium: 20mgIron: 0.8mg