- 1 cup butter (no substitutes), softened
- 2 cups packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- For the Filling:
- 2 cups chopped dates
- 3/4 cup sugar
- 3/4 cup water
In a mixing bowl, cream butter and brown sugar. 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. 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 2 1/2-in. cookie cutter dipped in flour. Place 1 in. apart on greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
In a saucepan, combine filling ingredients. Cook over medium heat for 3 minutes or until thickened and bubbly. Cool to room temperature. Spread on the bottom of half of the cookies; top with remaining cookies.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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