| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookie | 80 | Servings | |
INGREDIENTS
| 2 | c | Flour; sifted |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | ts | Cinnamon |
| 1/2 | ts | Ginger |
| 1/2 | ts | Nutmeg |
| 2/3 | c | Soft butter or margarine |
| 1 | c | Sugar |
| 1 | Egg | |
| 1 | ts | Vanilla |
| 8 | oz | Pitted dates; cut up |
| 1/2 | c | Sugar |
| 2 | ts | Lemon peel; grated |
| 1/2 | c | Chopped walnuts |
INSTRUCTIONS
FILLING From: Dot & Tim McChesney <jrjet@WHIDBEY.NET> Date: Mon, 1 Jul 1996 21:16:41 -0700 Okedy dokedy! Here ya go! I can remember my Grandmother making these around Christmastime, they are the most wonderful cookie. Thanks for the memories, I think I may have to go make some soon! Dot Sift dry ingredients together. Beat butter and sugar together until light. Add egg and vanilla -- beat until fluffy. Add half the flour mixture, beat on low speed. Mix in the rest of the flour by hand or with hands. Dough will be stiff. Refridgerate 1 hour. Meanwhile in a saucepan, combine dates, sugar and 1/2 cup water. Cook until thickened. Remove from heat and add lemon peel and nuts. Cool completely. Divide dough in half, roll into a 8 x 10 rectangle on a floured surface. Spread each half with the filling and roll up from the long side, jelly roll style. Press edges to seal. Wrap in plastic wrap and refridgerate 8 hours or overnight - rolls may be stored refridgerated for up to 10 days. Preheat oven to 375 F. Lightly grease cookie sheet. Slice rolls into 1/8 inch cookie slices. Keep excess refridgerated. Place slices 2 inches apart and bake 8 - 10 minutes. Let stand 1 minute before removing to wire rack. Cool. EAT-L Digest 1 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”