| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
Cookies |
7 |
servings |
INGREDIENTS
| 1 |
c |
Chopped dates |
| 2 |
c |
Brown sugar; firmly packed |
| 1/2 |
c |
Water |
| 2/3 |
c |
Margarine |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 4 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Cream of tartar |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Make the filling by placing dates, 1/2 cup of the brown sugar, and water in
a saucepan. Simmer about 8 minutes, or until mixture thickens, stirring
constantly. Remove from heat and cool. Cream margarine the remaining sugar
until light. Beat in eggs and vanilla. Sift flour, measure, and sift again
with the soda, cream of tartar, and salt. Stir flour mixture into margarine
mixture gradually to make a stiff dough. Divide dough in half. Roll out
each portion on a lightly floured board, making a rectangle about 8x10
inches and 1/4 inch thick. Spread each with half the cooled date filling.
Roll like a jelly roll. Wrap in wax paper and chill thoroughly for 12 hours
or overnight. Cut slices 1/4 inch thick with a sharp knife. Place on an
ungreased baking sheet. Bake in a 400 oven for 8 to 10 minutes.
SOURCE: Great Desserts of the South (pg. 75)
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Feb
04, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”