"My 3-year-old granddaughter nicknamed my mother 'Cookie Grandma' because she made wonderful cookies," shares Donna Grace of Clancy, Montana. "Mom made these crisp and chewy cookies every Christmas."
- 2 cups chopped dates
- 1 cup water
- 1 cup sugar
- 1 cup chopped nuts
- 2 teaspoons lemon juice
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1 cup sugar
- 3 eggs
- 1 teaspoon lemon extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- In a saucepan, combine filling ingredients. Cook over medium-low heat, stirring constantly, until mixture becomes stiff, about 15-20 minutes. Chill.
- For dough, cream butter and sugars in a bowl. Add eggs, one at a time, beating well after each addition. Add extract. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Chill for at least 1 hour.
- On a lightly floured surface, roll out half of the dough to a 12-in. x 9-in. rectangle, about 1/4-in. thick. Spread with half of the filling. Roll up, starting with the long end. Repeat with remaining dough and filling. Wrap with plastic wrap; chill overnight.
- Cut rolls into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks. Yield: 4 dozen.
Originally published as Date Swirl Cookies in Taste of Home December/January 1994, p63
Reviews for Date Swirl Cookies
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review