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.
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.
two butter knifes, or your fingers. Whichever method you prefer. I
Combine sugar, margarine, beaten egg and dates in a boiler. Cook over low heat, stirring often, until thick.
Cool, then pour date mixture over Rice Krispies and chopped nuts.
Stir to mix well.
Take small amounts and roll between hands to form finger shapes.
Roll fingers in Angel Flake coconut.
Yields approximately 1 dozen.
aking dish.
For the date filling; in a saucepan combine
he sugar.
For the date & orange muffin, substitute 1 cup
Combine first 3 ingredients in saucepan and heat on medium until well dissolved and completely melted.
Remove from heat and add next 3 ingredients.
Blend thoroughly; cool and shape into fingers, then roll fingers in 4x confectioners sugar to coat well. Spread out on flat surface in cool place to set and become firm. Yield:
5 dozen.
ellyroll pan. Spread carefully with date filling. Sprinkle walnuts, then reserved
ixture by tablespoonfuls (including a date in each tablespoonful) and drop
ngredients of the chocolate fingers part of the recipe and mix well
Cook first 5 ingredients together until melted.
Add Rice Krispies.
Shape into balls or fingers.
When cool enough to handle, roll in coconut.
Mix dates, sugar and butter in saucepan.
Cook over low heat 3 minutes.
Remove from heat.
Add vanilla, nuts and Rice Krispies. Scoop mixture with tablespoon.
Roll in coconut and shape like fingers.
Makes 3 dozen.
Cook sugar, butter and dates very slowly over low heat, stirring constantly, until dates are soft.
Pour hot mixture over (mixed) nuts and cereal. Stir well.
Roll small amount of mixture in palms of well buttered hands.
Make into fingers and roll in coconut.
Place on waxed paper to dry a few minutes.
Store in closed container, putting waxed paper between layers.
Keeps indefinitely.
Makes 60 to 70.
he tin before cutting into fingers.
or our own use.
Date Nut Bread using starter:
Slice bread crosswise into 1-inch fingers, leaving attached. Mix cream cheese and salad dressing mix together; spread on bread. Pile on toppings.
Broil until brown and bubbly.
Makes about 4 1/2 dozen fingers.
Assemble blender.
Put water, orange juice and dates in blender container.
Cover and process at blend for 2 to 3 cycles. Cook mixture on low heat until thickened.
Blend chopped nuts. Add to date mixture.
Cool.
For the date filling, combine dates, water, and
ough by rounded teaspoonfuls (1 date per cookie) onto a greased