| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Desserts, Cookies | 1 | Servings | |
INGREDIENTS
| 1 | Box light brown sugar | |
| 1 | c | Shortening |
| 4 | Eggs | |
| 1 1/2 | ts | Salt |
| 4 | c | Flour |
| 2 | ts | Soda |
| 2 | ts | Baking powder |
| 1 | lg | Package dates; chopped |
| 1 1/2 | c | Sugar |
| 1 1/4 | c | Water |
| 2 | ts | Lemon juice |
| 1 | pn | Salt |
| 1 | c | Nuts; chopped |
INSTRUCTIONS
FILLING FOR COOKIES Cream sugar and shortening together. Add eggs one at a time, beating after each addition. Stir in remaining ingredients. Mix well. Roll in balls; place on greased cookie sheet and flatten very thin with a glass. Place teaspoon of filling (see below) on one cookie and place another cookie on top. Bake at 350F for 8 minutes. FILLING: Cook dates, sugar and water until thick. Add lemon juice and salt. Stir in nuts. Cool filling. Put two cookies together with this filling. Yields about 50 cookies. Recipe by: Esther Guyer Posted to TNT Recipes Digest by "Art Guyer" <ThePoint@beachlink.com> on May 01, 1998
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