Cook for 2 or 3 minutes and set aside to cool:
Filling:
1 cup chopped nuts
1/2 cup white sugar
1 cup chopped dates
3/4 cup water
For crust:
2 cups brown sugar
1 cup shortening (margarine)
2 eggs
1 tsp vanilla
4 cups flour
1 tsp soda
1 tsp salt
1 tsp cinnamon (heaping)
Cream together the shortening and the brown sugar. Add the eggs and
mix until light. Add dry ingredients together. Roll the cookie dough
out between sheets of parchment paper and spread with the date-nut
mixture to about withing an inch of the edge. Dough may be divided into
parts before rolling out for easier handling, if desired. Roll up like a
jelly roll on parchment paper and put in refrigerator or freezer.
Slice off cookies when ready to bake. Bake at 375 degrees for 10
minutes or less on greased cookie sheet.
1/2 cup white sugar
1 cup chopped dates
3/4 cup water
For crust:
2 cups brown sugar
1 cup shortening (margarine)
2 eggs
1 tsp vanilla
4 cups flour
1 tsp soda
1 tsp salt
1 tsp cinnamon (heaping)
Cream together the shortening and the brown sugar. Add the eggs and mix until light. Add dry ingredients together. Roll the cookie dough out between sheets of parchment paper and spread with the date-nut mixture to about withing an inch of the edge. Dough may be divided into parts before rolling out for easier handling, if desired. Roll up like a jelly roll on parchment paper and put in refrigerator or freezer. Slice off cookies when ready to bake. Bake at 375 degrees for 10 minutes or less on greased cookie sheet.
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