Slice 'n serve cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dates; cut fine |
| 1 | tablespoon | Flour |
| ⅔ | cup | Pillsbury's Best All Purpose Flour*, sifted |
| ½ | teaspoon | Double-acting baking powder |
| ½ | teaspoon | Salt |
| 3 | Eggs | |
| ¾ | cup | Sugar |
| ½ | teaspoon | French's Vanilla |
| ½ | cup | Funsten's Pecans; chopped fine |
| 20 | Maraschino cherries | |
| Confectioners' sugar | ||
| 1 | cup | Funsten's Pecans; chopped fine -Butter Frosting--- |
| 2 | tablespoons | Butter |
| 1¼ | cup | Confectioners' sugar; sifted |
| 3 | teaspoons | Cream |
| ¼ | teaspoon | French's Vanilla |
Directions
BAKE at 325 degrees for 25 to 35 minutes. MAKES about 3 dozen. Cot dates with 1 tablespoon flour. Sift together ⅔ cup flour, baking powder, and salt. Set aside. Beat eggs until foamy. Gradually add ¾ cup sugar, beating constantly until thick and ivory colored. Blend in Vanilla. Fold in the dry ingredients gently but thoroughly. Then fold in ½ cup pecans, chopped fine, and the dates. Spread in 15½ x 10 ½ x 1-inch jelly roll pan lined with waxed paper, greased generously and floured lightly. Drain maraschino cherries. Arrange 10 cherries across each end of batter about ½ inch from edge of pan. Bake in slow oven (325 degrees) 25 to 35 minutes. Turn out hot cake onto waxed paper sprinkled with confectioners' sugar. Remove paper, trim edges of cake and cut crosswise into two 11 x 7 ½ - -inch rectangles. Roll each rectangle tightly begining with the cherry end. Wrap in waxed paper and cool. Spread cooled rolls thinly with Frosting and roll in 1 cup pecans, chopped fine. Chill. To serve, cut in ½-inch slices. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt. Butter Frosting: Cream 2 tablespoons butter. Blend in 1 ¼ cups sifted confectioners' sugar alternately with 3 to 4 teaspoons cream. Add ¼ teaspoons French's Vanilla.
NOTES : "Senior Winner in Pillsbury's 5th Grand National Recipe and Baking Contest by Mrs. Clyde Brethorat, Lodi, Wisconsin. Adapted by Ann Pillsbury."
Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #886 by NGavlak <NGavlak@...> on Nov 6, 1997