 | | Directions | COOKIE:
- Sift flour, salt and baking soda in a medium bowl.
- Add nuts.
- In a large mixing bowl, cream the butter and sugar until light.
- Add egg and vanilla, beat until smooth.
- Beat in flour mixture.
- Refrigerate dough until stiff, approximately 2 hours.
- Divide dough in half, roll out on an 8x8 piece of waxed paper.
- Spread half of the filling over dough, wrap in waxed paper. Repeat with the second half of dough and filling.
- Refrigerate over night.
- Cut dough into 1/8 inch slices and place on a lightly greased cooke sheet.
- Bake at 375° for 12-15 minutes.
FILLING:
- In a saucepan, combine the dates and water.
- Bring to a boil, reduce heat and simmer 15 minutes or until excess liquid has evaporated.
- Cool slightly, cover and refrigerate until ready to use.
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Servings: 24
|  | | Ingredients | | - | | FRUIT FILLING: |
| - | | 1 1/2 cups dates - pitted and chopped |
| - | | 1 cup water |
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| - | | COOKIE: |
| - | | 2 cups flour |
| - | | 1/2 teaspoon salt |
| - | | 1/4 tablespoon baking soda |
| - | | 1/2 cup nuts of choice - finely chopped |
| - | | 1/2 cup butter - softened |
| - | | 3/4 cup brown sugar |
| - | | 1 egg |
| - | | 1 teaspoon vanilla |
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