Combine shortening, salt and vanilla.
Blend.
Add sugar and cream well.
Add beaten egg and mix thoroughly.
Sift flour and baking powder.
Add to the first, alternately with milk, blending well.
Chill dough.
Roll dough 1/8-inch thick on floured board. Cut into 3-inch cookie.
Place one cookie on ungreased cookie sheet.
Add 1 teaspoon of Date Filling (recipe to follow).
Cover with another cookie.
Press together with a fork.
Prick top of each cookie with a fork.
Bake at 375\u00b0 for about 15 minutes.
ellyroll pan. Spread carefully with date filling. Sprinkle walnuts, then reserved
Heat oven to 400\u00b0.
Mix thoroughly shortening, brown sugar and eggs.
Stir in water and vanilla.
Sift together and stir in flour, salt, soda and cinnamon.
Drop with teaspoon on ungreased baking sheet.
Place 1/2 teaspoon Date Filling on dough; cover with another 1/2 teaspoon of dough.
Bake until lightly browned, 10 to 12 minutes.
Makes 5 to 6 dozen.
Prepare Date Filling; cool.
Heat oven to 400\u00b0.
Grease square pan, 9 x 9 x 2-inch.
Mix brown sugar, margarine and shortening. Mix in baking mix and oats.
Press half of the crumbly mixture in pan; spread with filling.
Top with remaining crumbly mixture; press gently into filling.
Bake until light brown, 25 to 30 minutes.
Cut into bars, about 2 x 1 1/2-inch.
Makes 2 dozen cookies.
Stuff dates with nuts.
Cream shortening and sugar until light; beat in egg.
Sift dry ingredients.
Add alternately with sour cream to creamed mixture.
Stir in dates.
Drop onto greased cookie sheet (a date per cookie).
Bake in 375\u00b0 oven.
Watch closely; do not overbrown.
Cool.
Top with Golden Frosting. Makes 5 1/2 dozen.
ookie sheet, and press one date into the center of each
Place 18 graham cookies in a single layer on a cookie sheet. Now combine remaining ingredients.
Blend well and cook, stirring constantly, for 5 minutes or until mixture is thick.
Spread mixture over layer of graham crackers.
Now put 18 crackers over the mixture.
Cover the top layer by combining 1 1/2 cups powdered sugar with vanilla flavoring.
Add just enough milk and melted oleo to give good spreading quality.
Put in refrigerator until cold. Cut in bars.
Tastes like date cookies.
br>Cool.
Fill with Date Filling, to form a sandwich
ixture by tablespoonfuls (including a date in each tablespoonful) and drop
ough and filling, placing the cookies about 1/2 inch apart
Cream the first 3 ingredients in mixer bowl.
Beat in eggs. Add cream and flavorings.
Mix in sifted dry ingredients.
Chill. Roll 1/4 of the dough at a time, 1/8-inch thick on surface sprinkled with confectioners sugar.
Cut as desired.
Place 1 inch apart on ungreased cookie sheet.
Spread with Date Filling, leaving 1/4-inch edges.
Cut narrow strips from dough scraps. Crisscross over Filling, pressing ends to bottom of cookies.
Bake at 375\u00b0 until light brown.
Makes 50 servings.
coa powder. As with all cookies, it's the taste
ookie. Add approx 1 tsp date filling in the hole, then
ours.
Meanwhile, for the date paste, combine dates, 1 1
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
he sugar.
For the date & orange muffin, substitute 1 cup
In a saucepan, combine dates, water and sugar.
Cook over medium heat.
Stir constantly until it thickens.
Remove from heat. Add nuts.
Slice cookie dough into 36 slices (thin).
Place 27 cookies on cookie sheet.
Place 1 tablespoon of date nut mixture on top of each slice.
Cut remaining 9 slices into thirds.
Place each third onto date top mixture.
Sprinkle with orange peel.
Bake at 350\u00b0 for 10 to 12 minutes until lightly golden.
Cool and serve. Makes 27 cookies.
Combine all the ingredients; mix well and shape into a roll. Cover the outside of roll with remaining 1/2 cup of crushed Girl Scout cookies.
Wrap roll in waxed paper and put in refrigerator at least 5 hours.
Cut in slices and top with whipped cream. Makes 8 servings.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.