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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My grandmother's recipe, circa 1970. As I'm transcribing it from the yellowed, stained index card, I can see her writing it out for me. I loved the rich filling and tender cookie. Mmmm Ingredients:
2 cups dried dates, chopped |
3/4 cup sugar |
3/4 cup water |
1/2 cup chopped nuts |
3/4 cup butter |
2 cups light brown sugar |
2 eggs |
1 teaspoon vanilla |
3 1/2 cups flour, sifted |
1 teaspoon salt |
1 teaspoon baking soda |
1/4 teaspoon cinnamon |
1/2 cup buttermilk |
Directions:
1. Preheat oven to 375°F.
2. To prepare Filling:.
3. Combine dates, water and sugar in a small saucepan. Cook over low heat until thick. Cool; add nuts.
4. To prepare Cookie Dough:.
5. Cream butter, add sugar and beat until light.
6. Beat in eggs one at a time; add vanilla.
7. Sift together flour, salt, soda and cinnamon. Add to creamed mixture alternately with buttermilk.
8. Drop dough by rounded tablespoons onto buttered baking sheet 2 apart. Make a shallow indent in each cookie. Place a scant teaspoon of filling in indent. Cover with 1/2 teaspoon of dough.
9. Bake 10 to 15 minutes or until lightly browned.
10. Remove to wire rack to cool.
11. Store between layers of wax paper in tightly covered container.
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