| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Eggs | Cookies, Desserts, Fruit, Nuts, Not sent | 48 | Servings | |
INGREDIENTS
| 2 | c | Chopped dates |
| 1 | c | Water |
| 1 | c | Sugar |
| 1 | c | Chopped nuts |
| 2 | ts | Lemon juice |
| 1 | c | Butter or margarine |
| 1 | c | Packed brown sugar |
| 1 | c | Sugar |
| 3 | Eggs | |
| 1 | ts | Lemon extract |
| 4 | c | All-purpose flour |
| 1 | ts | Salt |
| 3/4 | ts | Baking soda |
INSTRUCTIONS
FILLING DOUGH In a saucepan, combine filling ingredients. Cook over Medium-Low heat, stirring constantly, until mixture becomes stiff, about 15-20 minutes. Chill. For dough, cream butter and sugars in a mixing bowl. Add eggs, one at a time, beating well after each addition. Add extract. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Chill for at least 1 hour. On a lightly floured surface, roll out half of the dough to a 12x9" rectangle, about 1/4" thick. Spread with half of the filling. Roll up, starting with the long end. Repeat with remaining dough and filling. Wrap with plastic wrap. Chill overnight. Cut rolls into 1/4" slices. Place 2 inches apart on greased baking sheets. Bake at 375 F. for 8-10 minutes or until lightly browned. Cool on wire racks. MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 63 Posted to MC-Recipe Digest V1 #463 by Roberta Banghart <bobbi744@sojourn.com> on Feb 01, 1997.
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