Date Filled Sandwich Cookies
|Butter||1 Cup (16 tbs), softened (No Substitutes)|
|Packed brown sugar||2 Cup (32 tbs)|
|Vanilla extract||2 Teaspoon|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Chopped dates||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||3⁄4 Cup (12 tbs)|
In a mixing bowl, cream butter and brown sugar.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour, baking powder and baking soda; gradually add to creamed mixture.
Refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in thickness.
Cut with a 2-1/2-in cookie cutter dipped in flour.
Place 1 in apart on greased baking sheets.
Bake at 350° for 10-12 minutes or until edges are lightly browned.
Remove to wire racks to cool.
In a saucepan, combine filling ingredients.
Cook over medium heat for 3 minutes or until thickened and bubbly.
Cool to room temperature.
Spread on the bottom of half of the cookies; top with remaining cookies.