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DescriptionEdit

IngredientsEdit

Filling:

DirectionsEdit

  1. Sift the flour with the baking powder and salt. Set aside. In a large bowl mix the butter, Sugar, eggs and vanilla until light and fluffy. Gradually stir in the flour mixture until it is all well combined. Form the dough into a ball, wrap in plastic wrap or aluminum foil, and refrigerate several hours or overnight.
  2. Divide dough into four parts and refrigerate until ready to use. Meanwhile, make the Filling: In a small saucepan combine the dates and Sugar with 1/2 cup of water. Cook, stirring, over medium heat until the mixture has thickened - about 5 minutes. Remove from heat. Stir in the lemon juice and walnuts. Cool completely.
  3. On a lightly floured surface, roll dough, one part at a time, 1/8 inch thick. With a floured 2 1/2 inch cookie cutter (or the bottom of a glass), cut out cookies. Re-roll trimmings and cut. Using a spatula, place half of the cookies on a lightly greased cookie sheet, about 2 inches apart. Spread 1 teaspoon of filling over each cookie. Cover with another cookie. With a floured fork, seal the edges firmly. Also, prick the center of the cookie once with the fork.
  4. Bake in a 375 degree F oven for 10 to 12 minutes or until lightly browned. Remove to a wire rack, cool and enjoy!

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