1/2 cup shortening
1 cup brown sugar
1 egg
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt

1 cup seeded dates
1/4 cup brown sugar
1/4 cup water
1/3 cup nuts


Cream shortening, add sugar gradually and cream together until the mixture is smooth and fluffy, add beaten eggs and flour sifted with baking powder and salt. Place in the icebox until very cold and firm. Turn out on a lightly floured board, cut in thin slices with a sharp knife, spread half with cookie filling, and cover with remaining dough. Bake for twenty minutes in a moderate oven [350-degrees] on well-greased tins.

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