Harriet Riggs Date Cookies
By Yankee Magazine|Dec 12 2007|
A good tea cookie. Watch carefully during baking to prevent burning.
Yield
Makes 6 dozen.
Dough:
Ingredients
3/4 cup shortening
2 cups light brown sugar packed
2 eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
Instructions
Cream shortening and brown sugar; stir in eggs and vanilla, and beat well. Combine flour, cream of tartar, and baking soda, and add to egg mixture. Chill dough for 45 minutes. Roll dough into a long strip 5 inches wide and spread with the filling (below). Roll up dough lengthwise (like a jelly roll) and cut crosswise into 3 sections. Wrap each section in waxed paper and chill for several hours, or freeze. To bake, cut cookies into 3/8-inch slices, and bake at 375 degrees F for 8 to 10 minutes.
Filling:
Ingredients
1 package chopped dates
1 cup chopped walnuts or pecans
1/2 cup sugar
1/2 cup water
Instructions
Combine all ingredients and cook until mixture thickens, about 5 to 8 minutes. Cool, spread on cookie dough, and proceed as directed.
