Cinnamon Date Sugar Cookies

Recipe: Cinnamon Date Sugar Cookies

Adapted From:  McCormick

Tested:  12/11/13

Servings:  enough for 2 baking pans      Prep Time:  30-35 min

Notes:  These cookies were easy and fun to make. I found them in a magazine while waiting for an appointment and thought they sounded interesting. I like sugar cookies, but not enough to make a whole recipe. But I do love cinnamon so these offered the best combination! Plus my daughter loves making shaped cookies. The cookie batter is what I like to call "toddler-proof". While I was working, I poured all the ingredients into one bowl and just let her mix everything together with her hands. She did this for a good 20 minutes. And no harm to the batter! We experimented with refrigerating some of the batter and rolling out unrefrigerated batter. Not that much of a difference. You can also frost these cookies or enjoy them plain. The uncooked dough can also be refrigerated for a few days.

Ingredients: Dry Bowl: 2 cups spelt flour 1 tsp baking soda 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt Wet Bowl: 1 1/4 cup date sugar 1 cup palm oil 1 flax egg (1 tbsp ground flax mixed with 3 tbsp water, let stand 3-5 min) 2 tsp vanilla extract

Instructions: 1. Mix the dry ingredients in a medium bowl. 2. Cream the date sugar and palm oil in a large bowl until well combined. 3. Add the remaining wet ingredients to the date sugar mixture and stir until combined. 4. Slowly add the dry ingredients to the wet ingredients until well mixed. 5. At this point, you can refrigerate the dough for 30 min to 1 hr for a more firmer dough. 6. Roll out the dough on a lightly floured surface until 1/4" inch thick. Cut with cookie shapes, then place on a greased baking sheet. 7. Bake in a 375 degree oven for 8-10 min or until lightly browned. Cool completely before frosting.