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Filled Cookies I
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Choose between sweet raisins or decadent dates for a delightful addition to this dish.
Ingredients:
  • 0.5 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 0.33333298563957 cup white sugar
  • 2 cups dates, pitted and chopped
  • 0.5 cup water
  • 2 tablespoons fresh lemon juice
Instructions:
  • In a large bowl, whip shortening, white sugar, and brown sugar until creamy. Add the egg and vanilla extract. In another bowl, mix the flour, baking soda, and salt, then combine with the sugar mixture until fully incorporated. Divide the dough in half, cover, and chill in the fridge for 4 hours.
  • In a saucepan, simmer dates, sugar, water, lemon juice, and salt until the mixture thickens.
  • Preheat oven to 350°F (175°C) to get it nice and toasty before baking.
  • Roll out the dough on a floured surface until 1/8 inch thick. Cut out an even number of 2 1/2 inch circles. Place half of the circles 2 inches apart on cookie sheets. Lightly brush with water, add a tablespoon of filling to each one, then top with remaining circles. Seal edges by crimping with fingers or fork, make two slits on top of each cookie, brush with beaten egg, and sprinkle with sugar.
  • Bake for 10 to 12 minutes in the preheated oven until lightly golden. Allow to cool on wire racks.

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