Date-Nut Cookie Filling
This is an all-purpose filling that can be used for cookies, bars, etc. I use it most often to fill hamantaschen. Extremely simple and delicious.
Yield
20 servingsPrep
5 minCook
5 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
dates
chopped (one commercial box) |
|
| 1 | cup |
water
|
|
| 2 | tablespoons |
sugar
granulated |
|
| 1 ½ | teaspoons |
orange zest
grated |
|
| ½ | teaspoon |
vanilla extract
pure |
|
| ¼ | cup |
walnuts
or pecans, finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
dates
chopped (one commercial box) |
|
| 237 | ml |
water
|
|
| 3E+1 | ml |
sugar
granulated |
|
| 7.5 | ml |
orange zest
grated |
|
| 2.5 | ml |
vanilla extract
pure |
|
| 59 | ml |
walnuts
or pecans, finely chopped |
|
Directions
In a medium-small saucepan, stir together the dates, water and sugar.
Heat to boiling over medium heat. Reduce heat to low; cook, stirring constantly, until mixture thickens, about 4 or 5 minutes.
Remove from heat, stir in the walnuts, and cool for 5 minutes.
Stir in orange zest and vanilla extract; set aside and cool completely before filling cookies or pastries.
NOTE: This filling can be kept in the freezer for months or refrigerated for up to 2 weeks.
