Prep 45 mins
Cook 4 hrs
Different than other recipes for this type of cookie due to the addition of orange zest and vinegar which lends a nice counterbalance to the sweetness of the date filling. This cookie also freezes well for make ahead holiday treats. Cooking time is chilling and baking time.
- 3⁄4 cup pitted diced dates
- 6 tablespoons sugar
- 6 tablespoons water
- 2 teaspoons lemon juice
- 1⁄2 teaspoon grated fresh lemon rind
- 1⁄2 cup finely chopped or ground walnuts
- 1 egg
- 2 cups sifted flour
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2⁄3 cup butter, softened
- 1 1⁄4 cups packed brown sugar
- 1 1⁄2 teaspoons grated orange rind
- 1 tablespoon vinegar
- Combine dates, sugar and water in saucepan.
- Cook until thickened and dates have broken down to a paste about 5 minutes, stirring constantly (add water a tsp at a time if you feel it is sticking).
- Remove from heat and blend in lemon juice, lemon rind and the nuts.
- Set aside to cool thoroughly.
- Sift together flour, baking soda and salt.
- Cream the butter, brown sugar and orange rind.
- Beat in the egg and vinegar (the vinegar will slightly"curdle" the butter, don't worry this is normal).
- Blend in the dry ingredients (dough will be somewhat stiff).
- Chill dough several hours or overnight.
- On wax paper, roll dough into a 15x10 inch rectangle.
- Spread with the date mixture to within 1/4 inch of all sides.
- Starting with the long side of the dough roll as for jelly roll, using the wax paper to help you.
- Slice roll in half place on platter cover and refrigerate 1 hour.
- Slice into 1/4 inch thick slices and place on cookie sheet (grease the sheet if you are not using a non-stick sheet).
- Bake in 375F oven for 12 minutes until slightly golden (do not brown).
- Remove from oven and let sit on cookie sheet for 2 minutes before removing and cooling on rack.