Esther's date filled cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box light brown sugar | |
| 1 | cup | Shortening |
| 4 | 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 |
Directions
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