Description:

Rolled cookies with a date-filled center

Source:

Angela Creighton

Serves/Makes:4 Dozen

Ingredients

• 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

Preparation

• 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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