Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Box light brown sugar |
| 1 cup | Shortening |
| 4 \N | Eggs |
| 1½ teaspoon | Salt |
| 4 cups | Flour |
| 2 teaspoons | Soda |
| 2 teaspoons | Baking powder |
| 1 large | Package dates; chopped |
| 1½ cup | Sugar |
| 1¼ cup | Water |
| 2 teaspoons | Lemon juice |
| 1 pinch | Salt |
| 1 cup | Nuts; chopped |
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@...> on May 01, 1998