(Created page with "<u>FILLING</u>: 1 lb. pitted dates, cut fine 1 tsp. grated orange rind (or powdered) 1 c. sugar 3/4 c. finely chopped walnuts...") |
|||
| Line 1: | Line 1: | ||
<poem> | |||
<u>FILLING</u>: | <u>FILLING</u>: | ||
1 lb. pitted dates, cut fine 1 tsp. grated orange rind (or powdered) | |||
1 lb. pitted dates, cut fine 1 tsp. grated orange rind (or powdered) | 1 c. sugar 3/4 c. finely chopped walnuts or pecans | ||
1 c. sugar | |||
1 c. water | 1 c. water | ||
Combine dates, sugar and water. Boil for 2 minutes, stirring constantly. Beat until smooth; add orange rind and nuts. Cool. | Combine dates, sugar and water. Boil for 2 minutes, stirring constantly. Beat until smooth; add orange rind and nuts. Cool. | ||
| Line 12: | Line 9: | ||
<u>DOUGH</u>: | <u>DOUGH</u>: | ||
1 c. butter or margarine 3-1/4 c. sifted flour | |||
1 c. butter or margarine 3-1/4 c. sifted flour | 1-1/2 c. dark brown sugar, 1 tsp. baking soda | ||
firmly packed 1 tsp. cream of tartar | |||
1-1/2 c. dark brown sugar, | 2 eggs 1/2 tsp. salt | ||
1-1/2 c. quick oats 1 tsp. vanilla | |||
firmly packed 1 tsp. cream of tartar | |||
2 eggs | |||
1-1/2 c. quick oats | |||
Cream butter and sugar well. Add eggs, one at a time, and beat until light and fluffy. Add oats, then add the rest of sifted dry ingredients and vanilla. <u>Chill dough several hours</u>. Roll out a quarter of dough at a time to 1/8" thickness on a well-floured surface. Cut with 2-1/2" round cutter. | Cream butter and sugar well. Add eggs, one at a time, and beat until light and fluffy. Add oats, then add the rest of sifted dry ingredients and vanilla. <u>Chill dough several hours</u>. Roll out a quarter of dough at a time to 1/8" thickness on a well-floured surface. Cut with 2-1/2" round cutter. | ||
Spread 1 tsp. of the date filling on half of each cookie and fold over. (If filling is too thick to spread, add a little water.) Sealing of the edges is not necessary. Place on ungreased cookie sheet. Bake at 375 deg. for 10-13 minutes or until delicate tan. | Spread 1 tsp. of the date filling on half of each cookie and fold over. (If filling is too thick to spread, add a little water.) Sealing of the edges is not necessary. Place on ungreased cookie sheet. Bake at 375 deg. for 10-13 minutes or until delicate tan. | ||
Makes about 7 dozen date cookies. | Makes about 7 dozen date cookies. | ||
</poem> | |||
Latest revision as of 17:20, 20 December 2021
FILLING:
1 lb. pitted dates, cut fine 1 tsp. grated orange rind (or powdered)
1 c. sugar 3/4 c. finely chopped walnuts or pecans
1 c. water
Combine dates, sugar and water. Boil for 2 minutes, stirring constantly. Beat until smooth; add orange rind and nuts. Cool.
DOUGH:
1 c. butter or margarine 3-1/4 c. sifted flour
1-1/2 c. dark brown sugar, 1 tsp. baking soda
firmly packed 1 tsp. cream of tartar
2 eggs 1/2 tsp. salt
1-1/2 c. quick oats 1 tsp. vanilla
Cream butter and sugar well. Add eggs, one at a time, and beat until light and fluffy. Add oats, then add the rest of sifted dry ingredients and vanilla. Chill dough several hours. Roll out a quarter of dough at a time to 1/8" thickness on a well-floured surface. Cut with 2-1/2" round cutter.
Spread 1 tsp. of the date filling on half of each cookie and fold over. (If filling is too thick to spread, add a little water.) Sealing of the edges is not necessary. Place on ungreased cookie sheet. Bake at 375 deg. for 10-13 minutes or until delicate tan.
Makes about 7 dozen date cookies.