Recipe by Sue Lau
Posted by request, I have not yet tried this recipe. From the 1976 cookbook "A World of Desserts and Delicasies from Solo". Enjoy!
Top Review by So Cal Gal
These are excellent cookies!! The brown sugar and butter flavors really come through, and the date filling and chopped nuts kick them up a notch! Plus, they have a different look/shape than most other cookies--and are really nice on a cookie tray! I scaled the recipe down to 24 cookies; and used whole wheat pastry flour in place of the all-purpose flour, and walnuts for the nuts. For the date filling (for 24 cookies), I used 1/2 cup of Recipe #323144 (which I've also reviewed). And we were out of confectioner's sugar--so I had to leave it off (the cookies still looked and tasted great)--but they would probably be very pretty with it (next time!) Also, next time, I'll make sure that the narrow well for the date filling isn't too deep (I made it a bit too deep this time, which created a weak spot in the center of the cookies--allowing some of them to break in half). These cookies are so pretty, so unique, and so tasty; I look forward to making them again! Thanks for a great recipe, Sue L!! (Tagged, made, and reviewed for Bargain Basement Game.)
- 1⁄2 cup butter
- 1 cup brown sugar, firmly packed
- 1 egg, well beaten
- 2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 (12 ounce) can date filling (or use Date Filling for Hamentaschen)
- 1⁄2 cup finely chopped nuts
- confectioners' sugar, to taste
Directions See How It's Made
- Preheat oven to 400°F.
- Mix together butter and sugar in a mixing bowl until creamy.
- Blend in the egg.
- Sift together the flour, salt and baking soda.
- Add to the wet mixture and blend until stiff.
- Shape dough into 4 logs about 10x3-inches each.
- Place logs on a baking sheet.
- Using the side of your hand, create a narrow well into the top of each log, running all the way across.
- Spread about 1/4 cup of the date filling evenly into each hollow.
- Top the date filling with chopped nuts.
- Bake the logs for 12-15 minutes, or until set and gloden.
- Allow to cool until just warm, then slice the baked dough at an angle into 3/4-inch thick cookies.
- Allow to cool then dust liberally with confectioners sugar.