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Print Friendly Recipe Recipe Information Description: Rich brown sugar dough rolled up with a date filling Source: Cilla Larkin Ingredients Filling: 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 Cookie: 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 Preparation Filling: Cook dates, water, and sugar over low heat, stirring constantly until thick. Add butter and lemon juice. Cool. Cookie: 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. Comments 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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