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LEBLANC FAMILY – MILLIS, MA
“Freezes and travels well and is a great holiday cookie. You can use mincemeat, cherry pie filling or others in place of the date variety if you want some variety.” JAIKAUR LEBLANC
INGREDIENTS
For the filling:
1 1⁄2 cups dates, pitted and sliced
1⁄2 cup granulated sugar 1⁄2 cup water
1 tbsp. lemon juice
1 tbsp. butter
For the dough:
1 cup shortening
2 cups packed brown sugar
3 eggs
3 cups all-purpose flour 1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
DATE COOKIES
1 In a pan, mix dates, sugar and 4 water. Cook, stirring frequently,
until the mixture is thick. Blend in lemon juice and butter and set aside
to cool.
2 Cream shortening and sugar thoroughly. Add eggs, one at a time, 5 beating well after each addition.
3 Sift together flour, salt and baking soda. Blend into creamed mixture, then stir in vanilla.
Drop cookie mixture by teaspoonfuls onto a greased cookie sheet and spread each a little. Place a little of the filling on the center of each cookie, then cover with another teaspoon of cookie dough.
Bake at 350°F for about 13 minutes.
Makes about 50 cookies.
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