Contributed by Diane S.
Shaaron Plate, Phoenix
"These are unbelievably good and well worth the effort. If you make them
once, you will always include them in every holiday celebration."
Makes about 4 dozen
8-ounce package chopped dates
1/2 cup water
1/4 cup granulated sugar
2 tablespoons lemon juice (fresh or bottled) 1/2 cup finely chopped
nuts (walnuts or pecans)
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
1/2 tablespoon vanilla
Combine chopped dates, water and sugar in a saucepan. Simmer 6-8 minutes,
stirring often, until thickened. Stir in lemon juice and nuts, set aside to
cool. In a medium bowl, combine flour, baking powder and salt, set aside.
In a large bowl, cream butter and brown sugar until light and fluffy. Add
egg and vanilla, beating until smooth. Gradually add the flour mixture to
the creamed mixture, blending until smooth. Chill for 1 hour.
Divide chilled dough in half. On a lightly floured surface, roll half of
the dough into an 11-inch-by-8-inch rectangle. Spread 1/2 of the cooled
date mixture over dough, then roll up, jellyroll fashion, beginning at the
long end. Repeat with the other 1/2 of dough and date mixture.
Wrap each roll in foil and freeze till firm. To bake, cut the frozen roll
into 1/4-inch slices. Place on lightly greased cookie sheet and bake in
preheated 400-degree oven for 12-15 minutes, or until lightly browned.
September 98 Recipes