My Mother's Date Pocket Cookies

Pat Duran


This recipe has been in our family many years and always considered very special. I have many cookbooks from churches and leagues, and friends and my own, but I have never found this recipe in any of them. I would love to share it with you all!

pinch tips: How to Melt and Soften Butter



about 50 cookie envelopes


10 Min


10 Min




6 c
all purpose flour
1/2 c
granulated sugar
6 large
eggs, separated (3 whole & reserve 3 whites)
1/2 lb
oleo (butter or margarine)
1 c
lard (solid crisco shortening)
4 tsp
baking powder
1 tsp
baking soda
1/2 pt
dairy sour cream


4 c
dates, pitted and cut fine
1 1/2 c
granulated sugar
1 1/2 c
boiling water
2 tsp
lemon juice
2 tsp
1/2 lb
chopped nuts

Directions Step-By-Step

Combine dry ingredients.Set aside. Cream together oleo,and lard , add 3 whole eggs and 3 extra egg yolks.(reserve the 3 egg whites). Slowly add in flour mixture alternately with the sour cream.. Mix well to combine.Wrap in plastic wrap and refrigerate up to 3 days.
Mix together dates. water, lemon juice, butter, sugar and nuts.. Cook slowly until this mixture is thick and bubbly.Save in refrigerator until ready to use.
Roll dough as you would for sugar cookies, 1/4-inch thick. Cut in 2-inch squares. Fill each with square with a heaping teaspoon of filling. Put filling in the middle of square and fold 2 opposite corners together, pinching to close. Beat the 3 reserved egg whites and spread on top of each cookie, then sprinkle with sugar.
Bake on greased cookie sheet at 375^ for 12 to 15 minutes or until tops are lightly browned.

About this Recipe

Main Ingredient: Flour
Regional Style: German
Other Tags: For Kids, Healthy, Heirloom