| 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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