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Rich brown sugar dough rolled up with a date filling

Cilla Larkin

  • 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
  • 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.
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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