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- Rich brown sugar dough rolled up with a date filling
- Cilla Larkin
- 1/2 cup (125 ml) dates, chopped fine
- 3 tbsp (45 ml) water
- 3 tbsp (45 ml) sugar
- 1 tsp (5 ml) butter
- 1 tsp (5 ml) lemon juice
- 1/3 cup (80 ml) sugar
- 1/3 cup (80 ml) brown sugar
- 1/3 cup (80 ml) shortening
- 1 egg
- 1/2 tsp (2 ml) vanilla
- 1/3 tsp (2 ml) soda
- 1-1/3 cups (325 ml) flour
- 1/8 tsp (1 ml) salt
- Cook dates, water, and sugar over low heat, stirring constantly until thick.
- Add butter and lemon juice.
- Cream sugars, shortening, egg, and vanilla.
- Add sifted dry ingredients gradually.
- Chill dough several hours or overnight.
- Divide dough into two parts.
- Roll each part into a rectangle about 1/4" thick.
- Spread evenly with cooled filling.
- Form into rolls.
- Chill several hours.
- Cut into 1/4" slices.
- Place on lightly greased cookie sheet.
- Bake 350 degrees (175 C.) for 10 minutes.
- I don't know the original source of this recipe. My mother made these when I was a child, also, and I found the recipe in her handwritten cookbook. Knowing my mother's fondness, when I was growing up, for certain magazines, I would bet the original source was one of them: Redbook, Good Housekeeping, Family Circle, Woman's Day, or Ladies Home Journal.
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