Karla's StoryWhen our children were teens we lived in RURAL Maine...25 miles from a town of any size. My husband pastored a little country church in a tiny community. This hearty home-made cookie always brings back fond memories of special hard-working people who knew how to cook from scratch and enjoy the fruit of their labor.
all purpose flour
unsalted butter (no substitutes)
Find more recipes at goboldwithbutter.com
light brown sugar
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Preheat oven to 350
In small saucepan,cook dates, white sugar and water on medium high heat till thickened, stirring often.
Set aside to cool
Use stand mixer if possible.
Sift dry ingredients, flour, salt, baking soda, cinnamon together in bowl and set aside.
4In mixer bowl cream together butter and brown sugar.
Then, add eggs, vanilla and milk.
5Gradually blend in dry ingredients.
6Form dough into three balls and refrigerate 15 minutes.
7On lightly floured surface gently roll one ball of dough 1/4 inch thick. (Repeat this process with the other two balls as needed. Leave them in the fridge until ready for them.)
Cut with 2 1/2 inch round cookie cutter.
8Place half of rounds on non-stick cookie pans.
Spoon 1 teaspoon Date Filling in center of each cookie round.
9Cut an X in the middle of reserved rounds. These are the tops. Place on top of bottom cookie. Seal the edges with fork tines.
10BAKE 10-15 minutes in 350 oven or until edges are light brown.
You may dust with powdered sugar before serving.