May 16, 2009

Date-Filled Cookies

I know that few people will bother to give this recipe a try because who eats a date cookie these days? They seem old-fashioned, something your grandma would make. But if you fail to make these cookies, you're only punishing yourself. You'll be missing out on a real treat. These are a huge favorite in my family.

Ruth Kartchner’s Self-Sealing Date-Filled Cookies
1 cup shortening
1 cup brown sugar
2 eggs
½ cup honey
4 cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon vanilla

Cream shortening and sugar together and then blend in eggs, honey, and vanilla. Add dry ingredients and mix well. Form the dough into short rolls which are about 2 inches in diameter. Wrap in wax paper and chill for several hours.

Slice dough (slices should be about 1/4" thick) and place on greased cookie sheet. Imprint bottom slice with thumb, fill with cooled filling, and place second slice on top. Cookie will seal when baking. Bake at 350 degrees for 10-15 minutes.

2 cups ground raisins or 1 cup chopped dates
1/4 cup brown sugar
1 tablespoon flour
1 cup water

Combine ingredients in a saucepan and cook until it bubbles. Cool.


  1. Raisins all the way. Kill the dates.

  2. You can use raisins, yes. The recipes I has says as much. But I prefer dates. To each his own. :-)