Old-Fashioned Filled Cookies
|Sifted all purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Butter/Regular margarine||3⁄4 Cup (12 tbs), softened|
|Vanilla extract||1 Teaspoon, grated (Cookie Dough:)|
|Pitted dates||8 Ounce, cut up|
|Sugar||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
Sift flour with baking powder and salt; set aside.
In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat butter, sugar, eggs, and vanilla until light and fluffy.
Gradually stir in flour mixture until smooth and well combined.
Using rubber scraper, form dough into a ball.
Wrap in waxed paper or foil; refrigerate several hours, or overnight.
Divide dough into 4 parts; refrigerate until ready to use.
Meanwhile, make Filling: In small saucepan, combine dates and sugar with 1/2 cup water.
Cook, stirring and over medium heat, until mixture has thickened—about 5 minutes.
Remove from heat.
Stir in lemon peel, lemon juice, and walnuts.
Preheat oven to 375F.
Lightly grease cookie sheets.
On lightly floured surface, roll dough, one part at a time, 1/8 inch thick.
With floured, 2-1/2-inch, round or scalloped cookie cutter, cut out cookies.
Reroll trimmings, and cut.
Using spatula, place half the cookies, 2 inches apart, on cookie sheets.
Spread 1 teaspoon filling over each cookie; cover with another cookie.
With floured fork, seal edges firmly; also prick center of top.
Bake 10 to 12 minutes, or until lightly browned.
Remove to wire rack; cool.
Makes 3 dozen.
Serving size: Complete recipe
Calories 4626 Calories from Fat 2050
% Daily Value*
Total Fat 232 g356.6%
Saturated Fat 96.8 g483.9%
Trans Fat 0 g
Cholesterol 785.8 mg261.9%
Sodium 1535.5 mg64%
Total Carbohydrates 578 g192.6%
Dietary Fiber 41.8 g167%
Sugars 247.8 g
Protein 80 g159.6%
Vitamin A 94.8% Vitamin C 59%
Calcium 70.4% Iron 147%
*Based on a 2000 Calorie diet