For the Date Filling:
1 package/8 ounces dates (cut up)
3/4 cup warm water
1/4 cup? ?sugar (granulated)
For the Cookie Batter:
1/2 cup/4 ounces butter (or margarine, softened)
1 cup brown sugar (packed)
1 large egg (beaten)
1/4 cup warm water
1 teaspoon vanilla extract
2 cups/9 ounces flour (all-purpose)
3/4 teaspoon baking soda
1/4 teaspoon salt
Steps to Make It
Put the chopped dates, 3/4 cup of water, and the granulated sugar in a saucepan; place the pan over medium heat and bring to a boil. Reduce the heat to low and simmer, stirring frequently, until the date mixture is thickened, about 5 to 7 minutes. Set the date filling aside to cool.
Heat the oven to 350 F. Lightly grease baking sheets or line them with parchment paper.
In a mixing bowl with an electric mixer, beat the butter with the sugar until light and fluffy. Add the egg, 1/4 cup of water, and vanilla extract. Beat until well blended.
In a separate bowl, combine the flour, baking soda, and salt. Stir with a spoon or whisk to blend.
Stir the flour mixture into the first mixture until smooth and well blended.
Drop the cookie dough by teaspoonfuls onto the prepared cookie sheets.
Place about 1/2 teaspoon of the date mixture on the top of each drop cookie and then place a small dab of cookie dough on top of the date mixture.
date drop cookies in the pan
Bake the cookies in the preheated oven for 10 to 12 minutes.
Remove the cookies to racks to cool completely.