Recipe by Aroostook
This recipe is a family favorite. These take a little work but are sooo tasty with a cuppa.
Top Review by Charity C
I made these as a special request from my hubby. I followed the directions, but the dough was really dry and crumbly. There was no way to roll it after it was chilled. So I ended up adding another 1/2 cup of shortening and sprinkled the dough with water in order to make it work. I have since found other recipes online with a better shortening to flour ratio. Beware of this one.
- 1 (8 ounce) package pitted dates, chopped
- 1 1⁄3 cups hot water
- 1 cup sugar
- 2 teaspoons lemon juice
- 4 tablespoons flour
- 2 teaspoons vanilla
- 1⁄2 cup shortening
- 2 cups brown sugar, firmly packed
- 2 eggs
- 3 cups flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla
Directions See How It's Made
- In a saucepan, combine dates, water, and sugar Bring date mixture to a boil then reduce and let simmer for about 10 minutes, stirring occasionally.
- When the dates are completely soft, stir in flour and vanilla.
- Stir well and remove from heat.
- Cookies: In a mixing bowl, cream butter, brown sugar, and eggs until light and fluffy.
- Stir in vanilla In a separate bowl, sift in flour, baking soda, salt and cream of tartar.
- Gradually add dry ingredients to creamed mixture.
- Beat until just blended.
- Divide dough into three equal portions.
- Wrap in waxed paper and chill until easy to handle.
- Between sheets of waxed paper, roll each portion into a ractangle, about 12 x 8 inches.
- Remove top piece of waxed paper and spread each rectangle with about 2/3 cup of the date mixture.
- Starting with the 12 inch side, lift edge of waxed paper.
- Peel paper off as dough is rolled, jelly-roll fashion.
- Repeat with remaining portions and filling.
- Wrap rolls in waxed paper and refrigerate for several hours or overnight.
- (Or freeze for later use) Preheat oven to 350°.
- Cut each roll into 1/4 inch slices and place about 1 inch apart on greased cookie sheets.
- Bake for 10 to 12 minutes; cool on racks.