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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Sunset Cookies book (1985). The preparation time calculations do not include the minimum 2 hour resting period for the dough. Ingredients:
1/2 cup butter or 1/2 cup margarine, softened |
1 cup brown sugar, firmly packed |
2 eggs |
1 teaspoon vanilla |
2 cups all-purpose flour |
1/2 cup wheat germ, unsweetened and toasted |
1/2 teaspoon salt |
1/2 teaspoon nutmeg |
1/4 teaspoon baking soda |
1 1/2 cups pitted dates, lightly packed |
1/2 cup water |
2 tablespoons honey |
1/2 teaspoon vanilla |
Directions:
1. COOKIE DOUGH: In a large bowl of an electric mixer, beat butter and sugar until creamy; beat in eggs and vanilla.
2. In another bowl, stir together flour, wheat germ, salt, nutmeg, and baking soda; gradually add to butter mixture, blending thoroughly.
3. Cover dough tightly with plastic wrap and refrigerate until easy to handle (at least 2 hours) for up to 3 days. Meanwhile, prepare date filling.
4. DATE FILLING: In a small pan, combine all the ingredients except the vanilla. Cook over medium heat, stirring and mashing with a spooon, until mixture is thick and smooth. Stir in vanilla.
5. Let cool; then cover and refrigerate.
6. COOKIE ASSEMBLY: Preheat oven to 350°F.
7. Take out 1/3 of the dough, leaving remaining dough in the refrigerator. On a well-floured board, roll out dough to 1/16-inch thickness; cut out with a 3-inch cookie cutter. Repeat with remaining dough, rolling and cutting one portion at a time.
8. Place half the cookies slightly apart on greased baking sheets; spoon a heaping teaspoonful of filling into each. Cover each with another cookie and press edges together with a floured fork. Decoratively slash top, if desired.
9. Bake in a 350°F oven for 12 to 15 minutes or until lightly browned. Transfer to racks and let cool. Store airtight.
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