Thursday, May 28, 2020
Home Dessert Baking Apple Date Swirl Cookies

Apple Date Swirl Cookies

So, my oven exploded- the door that is. We came home from the mall on Chistmas eve to a very smokey kitchen filled with debris of the shattered oven door.. it’s like a (very small) bombing scene in a movie and it happened on Christmas eve, when I have so many food to bake, you can just imagine my dismay but we were still thankful that it did not burn the house down.

How it must have happened: I left a pan of bibingka (a rice cake which I’ve been unsuccessfylly trying to make at home) in the oven before we left in the morning. I turned the oven off but I did not pull the plug off from the wall. My oven short-circuited; the temp went to the highest setting and burned the rice cake inside which we think caught fire that built pressure inside, that made the oven door explode to bits. I should have taken photos but that didn’t come to mind at the time; I was just so relieved and thankful that it’s just the oven door and nothing else were damaged or destroyed. Thank God! 🙂

But guess what- oven’s still working; the frame of my oven is still intact so I just covered the window with aluminum foil and hang tea towels to keep it insulated and it works. I was still able to bake the lasagna I prepared the night before and the pork roast also made it too for our Christmas Eve dinner but not the cake; I did not risk making a cake.. yet. Although I’ve tried making apple pie which baked perfectly too.

This apple date swirl cookie recipe is one of the few ones I’ve made before that incident happened

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cook the filling; let cool ad spread on top of cookie dough

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roll

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chill for at least 2-3 hours and cut into slices

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..and bake!

APPLE-DATE SWIRL COOKIES
adapted from Betty Crocker Fall Baking

Ingredients
Filling
1 cup chopped dates
3/4 cup finely chopped peeled apple
1/4 cup granulated sugar
1 teaspoon grated orange peel
1/4 cup orange juice

Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, melted
1/2 teaspoon vanilla
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

Directions
In a 1-quart saucepan, mix filling ingredients. cook over medium-high heat, stirring constantly, until mixture boils and thickens. Cook and stir forabout 5 minutes. Set aside to cool.

Make Cookies: In a large bowl, beat sugars, butter, vanilla and egg with a paddle attachment of electric mixer on medium speed until well blended. Stir in dry ingrdients.

Between sheets of plastic wrap, roll or pat sough into 16×8-inch rectangle. Remove top plastic wrap and spread cooked filling over sough. rollup dough with filling inside, starting with 16-inch side ans using plastic wrap underneath dough to lift and roll. Refrigerate foir 2=3 hours or until firm.

Heat oven to 375 F degrees. With a sharp knife, cut roll into 1/4-inch slices, occasionally cleaning the knife. Place slices on an ungreased cookie sheet 1-inch apart and bake until brown on the edges.

Happy Baking! 🙂

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