ates, water, and sugar Bring date mixture to a boil then
Cream the shortening and sugar; add eggs and vanilla.
Add sifted dry ingredients; mix well.
Divide into thirds and make into 3 balls.
Place 1 ball at a time between 2 sheets of waxed paper and roll dough into oblong shape.
Place 1/3 of date filling on rolled dough; spread out to edges.
Roll up dough and date mixture.
Wrap in waxed paper and chill overnight.
Cut into cookies and bake on greased cookie sheet 10 minutes at 350\u00b0.
Combine dates, 1/2 cup sugar, water and nuts.
Cook and stir approximately 5 minutes.
(You may want to add a little more water.)
Let cool.
In a large mixing bowl mix sugars, shortening, eggs, soda, salt and flour to make dough.
Roll dough out on a floured board.
Spread date mixture onto rolled dough.
Then roll into 2 rolls and put in refrigerator to chill.
Cut cookies off to bake.
Place cookies on a greased cookie sheet.
Bake at 350\u00b0 for 10 minutes or until brown.
hape.
Spread half of date mixture all over the dough
Combine dates, 1 cup granulated sugar and 1 c water.
Cook until thick.
Set aside to cool.
Mix together shortening, 1 cup granulated sugar, brown sugar and 3 eggs.
In another bowl, mix flour and baking soda.
Add this to sugar, brown sugar and eggs mixture.
Pour in vanilla.
Divide into balls and roll each one out.
Spread the date mixture over rolled out balls.
Roll each one up in a jelly roll.
Slice and bake at 350 for 15 minutes.
Mix all but the dates, 1/2 cup sugar and 1/2 cup water. Divide and chill.
Cook 1 pound dates with 1/2 cup sugar and 1/2 cup water until boiling.
Set aside until cool.
Roll out dough as for jelly rolls.
Spread date mixture on the dough and roll up. Chill overnight, then slice and bake at 375\u00b0 for 10 minutes.
In saucepan, bring dates, water, 1/2 cup sugar and nuts to a boil.
Boil for 5 minutes.
Cream shortening and rest of sugars. Add eggs and dry ingredients.
Roll dough 1/4 inch thick and spread with date mixture.
Roll in wax paper and chill overnight. Bake at 400\u00b0.
Mix first
6
ingredients.
Roll out 1/4-inch thick and spread with
date
filling.
Cook remaining ingredients until thick; set aside
and cool.
Spread on cookie dough, roll like jelly roll and refrigerate overnight.
Slice and bake at 350\u00b0.
or until lightly golden. Allow cookies to cool for a few
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.
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.
ookie. Add approx 1 tsp date filling in the hole, then
days. Meanwhile, prepare date filling.
DATE FILLING: In a small
lace a teaspoonful of the date filling in the centre. Fold
Make the date filling by heating the ingredients
pread a third of the date spread evenly over the pastry
he center between 2 thin cookies pressed together.
Bake at
Make cookies.
When dough is shaped into balls, roll in granulated sugar.
Place on cookie sheet (do not flatten).
Bake at 375\u00b0 for 12 to 15 minutes.
Spoon 1tsp of toffee onto the bottom of 12 cookies, spread to level, but leave a gap around the edge.
Place slices of banana over the toffee, if your banana is big enough, you'll only need 1 slice per cookie, if not put a couple of slices on to cover the cookie.
Take one of your plain cookies and sandwich together with the banana covered one; repeat until you have 12 sandwich cookies.
Drizzle some extra toffee sauce on the top and dig in!
Due to the fresh banana in this recipe, the sandwich cookies are best eaten the same day.
Prepare and chill dough for Basic Sliced Cookies as directed.