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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 84 |
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When I want to make a cookie with fruit in it, this recipe is my first choice. It turns out well each time and has earned plenty of praise, including ribbons at our state fair. Ingredients:
2/3 cup butter, softened |
1 cup packed brown sugar |
1 egg |
1 teaspoon vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
filling: |
1 package (8 ounces) chopped dates |
1/2 cup water |
1/3 cup sugar |
1/2 cup finely chopped walnuts |
2 tablespoons chopped red candied cherries |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Refrigerate for at least 2 hours or until easy to handle.
2. Meanwhile, in a large saucepan, combine the dates, water and sugar. Cook and stir over medium heat until thickened, about 5 minutes. Stir in walnuts and cherries. Cool completely.
3. Divide dough in half; roll one portion between two sheets of waxed paper into a 12-in. x 10-in. rectangle. Spread with half of the filling. Roll up into a tight jelly roll, starting with a long side; wrap in plastic wrap. Repeat with remaining dough and filling. Cover and refrigerate for 2 hours or until firm.
4. Unwrap and cut into 1/4-in. slices with a sharp knife; place 1 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: 7-8 dozen.
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