| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs |
|
Cookies, Desserts, Fruit, Nuts, Not sent |
48 |
Servings |
INGREDIENTS
| 2 |
c |
Chopped dates |
| 1 |
c |
Water |
| 1 |
c |
Sugar |
| 1 |
c |
Chopped nuts |
| 2 |
ts |
Lemon juice |
| 1 |
c |
Butter or margarine |
| 1 |
c |
Packed brown sugar |
| 1 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 |
ts |
Lemon extract |
| 4 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Baking soda |
INSTRUCTIONS
FILLING
DOUGH
In a saucepan, combine filling ingredients. Cook over Medium-Low heat,
stirring constantly, until mixture becomes stiff, about 15-20 minutes.
Chill. For dough, cream butter and sugars in a mixing bowl. Add eggs, one
at a time, beating well after each addition. Add extract. Combine flour,
salt and baking soda; gradually add to creamed mixture and mix well. Chill
for at least 1 hour. On a lightly floured surface, roll out half of the
dough to a 12x9" rectangle, about 1/4" thick. Spread with half of the
filling. Roll up, starting with the long end. Repeat with remaining dough
and filling. Wrap with plastic wrap. Chill overnight. Cut rolls into 1/4"
slices. Place 2 inches apart on greased baking sheets. Bake at 375 F. for
8-10 minutes or until lightly browned. Cool on wire racks. MC formatting by
bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 63
Posted to MC-Recipe Digest V1 #463 by Roberta Banghart
<bobbi744@sojourn.com> on Feb 01, 1997.
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