You will love Mom's favorite date cookie recipe. If you are partial to the sweet exotic taste of dates, these cookies are the absolute best!
Brown sugar, honey, and dates — everything yummy goes into these date flavored pinwheel cookies.
As a Bonus, the vintage date-filled sandwich cookies make a pleasant change from date squares. Mom often made them for special occasions, and they were always a favorite of mine. If you love date squares, you will love these cookies.
Mom's Recipe Scrapbooks (c. 1920s)
1 cup shortening
1 cup brown sugar
1 cup honey
4 cups sifted all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoonful salt
Prepare date filling (see recipe below) and set aside to cool.
Then, cream shortening and brown sugar together until fluffy. Add honey gradually and continue creaming. Add eggs, one at a time, beating well.
Sift dry ingredients together and add to creamed mixture.
Divide cookie dough into 2 parts. Chill 1/2 hour in refrigerator. Roll each part into a 12-inch by 10-inch rectangle about 1/2 inch thick on a floured board.
Spread dough gently with cooled filling to within 1 inch of edges. Roll up like a jelly roll. Wrap each roll in waxed paper. Place rolls in coldest part of refrigerator overnight. Slice thin.
Bake cookie slices on ungreased baking sheet, in moderate oven (375°F), about 12 minutes. Makes about 4 dozen cookies.
Date Filling Recipe:
1-1/2 cups pitted dates, cut-up
3/4 cup honey
1/3 cup water
1-1/4 teaspoons lemon juice
1/2 cup finely chopped nuts
Cook dates, honey, and water until dates are soft. Remove from heat. Add lemon juice and nuts. Cool before spreading on the dough.
1/2 cup butter, 1/2 cup sour milk, 1 cup sugar, 1/2 teaspoon soda, 1 egg, 1 lemon (juice), 1/4 teaspoon salt, 2 cups flour, 1/4 cup nutmeats, 1/2 cup each figs and dates.
Cream butter and sugar; add egg and sour milk. Combine dry ingredients and add to mixture. Add enough more flour to roll on board. Roll in thin sheets and cut in rounds.
Grind figs, dates, and nuts, and mix with lemon juice. Spread mixture thinly on each of one-half the cookies. Place one of the plain cookies over the mixture and press edges together. Bake in a moderate (375°F) oven.