Date-Filled Cookies
Ingredients
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
2 cups chopped dates
½ cup sugar
¼ teaspoon salt
½ cup water
Method
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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Shirley-Ann Pearman
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