| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | All newly t, Cookies | 48 | Servings | |
INGREDIENTS
| 1 | pk | (8 oz.) dates; cut up |
| 1/2 | c | Water |
| 1/2 | c | Sugar |
| 1 | tb | Lemon juice |
| 1/4 | c | Chopped nuts |
| 1 | c | Butter; room temperature |
| 2 | c | Packed brown sugar |
| 2 | Eggs | |
| 1 | tb | Lemon juice |
| 1 | ts | Vanilla |
| 4 | c | All purpose flour; sifted |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
INSTRUCTIONS
DATE NUT FILLING COOKIE DOUGH Mix together all filling ingredients in small saucepan; cook over medium/low heat until dates are soft. Cool; set aside. Make dough by creaming together butter and sugar in large bowl until light and fluffy. Add eggs; beat well. Add lemon juice and vanilla; stir. Sift flour; add baking soda and salt. Sift again. Add to creamed mixture; mix well. (Mixture will be somewhat soft.) Divide dough in half; place on well-floured surface. Roll each out into rectangles about 1/2 inch thick. Spread evenly with filling. Roll up as for jelly roll. Cover with plastic wrap. Slice 1/8 to 1/4 thick with sharp knife. Place on greased cookie sheets. Bake at 400 for about 12 minutes or until golden brown. Cool on a wire rack. (Cookies freeze well.) Yield 4-5 dozen. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #683 by L979@aol.com on Jul 21, 1997
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