Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 2 cups packed brown sugar

  3. 2 eggs

  4. 2 teaspoons vanilla extract

  5. 3-1/2 cups all-purpose flour

  6. 1 teaspoon baking powder

  7. 1 teaspoon baking soda FILLING:

  8. 2 cups chopped dates

  9. 3/4 cup sugar

  10. 3/4 cup water

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. In a small saucepan, combine filling ingredients. Cook over medium heat for 3 minutes or until thickened and bubbly. Cool to room temperature. Spread on the bottoms of half of the cookies; top with remaining cookies. Yield: 3 dozen.


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