INGREDIENTS

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.”