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- Rolled cookies with a date-filled center
- Angela Creighton
- 1-1/2 cups (350 ml) pitted dates
- 1/4 cup (60 ml) white sugar
- 1 pinch salt
- 1-1/4 cups (300 ml) water
- 1 tsp (5 ml) grated lemon zest
- 4 tsp (20 ml) fresh lemon juice
- 2/3 cup (150 ml) finely chopped walnuts
- 3-1/2 cups (825 ml) all-purpose flour
- 1-1/2 tsp (7 ml) baking powder
- 1/4 tsp (1 ml) baking soda
- 3/4 tsp (4 ml) salt
- 3/4 cup (175 ml) butter
- 1/2 cup (125 ml) white sugar
- 1 cup (225 ml) packed brown sugar
- 2 eggs
- 1-1/2 tsp (7 ml) vanilla extract
- Chop dates.
- Place dates into small saucepan and add 1/4 cup (60 ml) sugar, dash of salt, and water.
- Cook, stirring constantly until mixture is soft.
- Remove from heat.
- Add grated lemon rind, lemon juice, and chopped nuts.
- Mix well and chill.
- Cream butter and gradually add 1/2 cup (125 ml) white sugar and 1 cup (225 ml) lightly packed brown sugar.
- Beat well.
- Beat 2 eggs until thick and add to creamed mixture one at a time, beating well after each addition.
- Stir in vanilla.
- Measure into a sifter the flour, baking powder, baking soda, and 3/4 tsp (4 ml) of salt.
- Sift dry ingredients into creamed mixture about 1/4 at a time.
- Combine thoroughly after each addition.
- Chill until firm.
- Divide dough into 3 parts.
- Roll out 1 part at a time into a rectangle.
- Spread with date filling.
- Roll up jelly roll fashion in waxed paper.
- Chill several hours.
- Preheat oven to 350 degrees (175 C.).
- With sharp knife, slice rolls into 1/4 inch thick slices and place on greased cookie sheets.
- Bake 10 to 13 minutes.
- Let cool.
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