Date Filled Cookies with Toffee Drizzle
These soft, chewy date-filled cookies are a delightful treat, featuring a sweet date paste center and a crunchy toffee drizzle that adds a buttery caramel finish. Perfect for holiday platters or afternoon tea, they're a special twist on classic thumbprint cookies.
Ingredients
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsalted butter softened
- 0.25 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup dates pitted and chopped
- 0.5 cup water
- 0.5 cup toffee bits or chopped toffee bars
- 2 tbsp heavy cream
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Make-ahead: Prepare the date paste and dough up to 2 days in advance; refrigerate until ready to bake. Variations: Substitute almond extract for vanilla, or add chopped nuts to the dough for extra texture. Serving suggestions: Pair with a cup of tea or coffee for a cozy treat.