(Created page with "2 lb. dates, cut finely 2 c. sugar 2 c. water 2 tsp. grated orange rind 1-1/2 c. finely chopped walnuts 2 c. margarine 6-1/2 c. sifted fl...") |
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2 lb. dates, cut finely | 2 lb. dates, cut finely | ||
2 c. sugar | 2 c. sugar | ||
2 c. water | 2 c. water | ||
2 tsp. grated orange rind | 2 tsp. grated orange rind | ||
1-1/2 c. finely chopped walnuts | 1-1/2 c. finely chopped walnuts | ||
2 c. margarine 6-1/2 c. sifted flour | |||
2 c. margarine | |||
3 c. dark brown sugar 2 tsp. baking soda | 3 c. dark brown sugar 2 tsp. baking soda | ||
4 eggs 2 tsp. cream of tartar | |||
4 eggs | 2 tsp. vanilla 1 tsp. salt | ||
2 tsp. vanilla | |||
3 c. quick cooking oats | 3 c. quick cooking oats | ||
<u>FILLING</u>: Mix dates, sugar, water, orange rind and nuts. Boil 2 minutes. Stir constantly. Cool. | <u>FILLING</u>: Mix dates, sugar, water, orange rind and nuts. Boil 2 minutes. Stir constantly. Cool. | ||
<u>DOUGH</u>: Cream margarine, dark brown sugar, eggs and vanilla. Sift dry ingredients together and add to creamed mixture. Stir in oats. Place in greased, covered bowl and chill several hours. | <u>DOUGH</u>: Cream margarine, dark brown sugar, eggs and vanilla. Sift dry ingredients together and add to creamed mixture. Stir in oats. Place in greased, covered bowl and chill several hours. | ||
Roll out on floured board about 1/8" thick. Cut with 3" cookie cutter (round). Put 1 tsp. filling into center. Brush edges with egg white and fold over, making half circles. Press together to seal. Brush tops of sealed cookies with egg white to make shiny surface. | |||
Bake at 375 deg 10-13 minutes, until golden brown. | |||
</poem> | |||
Latest revision as of 15:55, 20 December 2021
2 lb. dates, cut finely
2 c. sugar
2 c. water
2 tsp. grated orange rind
1-1/2 c. finely chopped walnuts
2 c. margarine 6-1/2 c. sifted flour
3 c. dark brown sugar 2 tsp. baking soda
4 eggs 2 tsp. cream of tartar
2 tsp. vanilla 1 tsp. salt
3 c. quick cooking oats
FILLING: Mix dates, sugar, water, orange rind and nuts. Boil 2 minutes. Stir constantly. Cool.
DOUGH: Cream margarine, dark brown sugar, eggs and vanilla. Sift dry ingredients together and add to creamed mixture. Stir in oats. Place in greased, covered bowl and chill several hours.
Roll out on floured board about 1/8" thick. Cut with 3" cookie cutter (round). Put 1 tsp. filling into center. Brush edges with egg white and fold over, making half circles. Press together to seal. Brush tops of sealed cookies with egg white to make shiny surface.
Bake at 375 deg 10-13 minutes, until golden brown.