Monday, February 13, 2012

Date-Filled Cookies

Date-Filled Cookies
1 cup shortening
½ cup granulated sugar
½ cup brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla
3 cups sifted all-purpose flour
½ teaspoon salt
½ teaspoon soda

Date Filling

2 cups chopped dates
½ cup sugar
¼ teaspoon salt
½ cup water
1.                  Preheat oven to 375°.
2.                  Cream shortening and sugars till fluffy.
3.                  Add egg, milk, and vanilla; beat well.
4.                  Sift together dry ingredients.
5.                  Add to creamed mixture; mix well.
6.                  Chill 1 hour.
7.                  Date Filling:  Combine all date filling ingredients and bring to boil.  Reduce heat; cover and simmer 5 minutes, stirring often.  Add 2 tablespoons lemon juice.  Cool.
8.                  Remove chilled dough from fridge. 
9.                  On floured pastry cloth, roll half the dough at a time about ⅛ inch thick.  Cut with 2 ½ inch round cutter.  Place about 1 teaspoon Date Filling on each cookie.  Top with another cookie; press edges with tip of inverted teaspoon or pinch together to seal.
10.              Bake on ungreased cookie sheet at 375° for 10 to 12 minutes.  Makes 3 dozen.

Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Filled Cookies”, page 148 an edition of between 1950 – 1960s. 

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Thank You!
Shirley-Ann Pearman

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