1 cup water
1 cup finely chopped nuts (walnuts or pecans)
2 pounds of pitted dates, chopped
1 cup of sugar
1 teaspoon salt
3 teaspoons baking powder
4 cups flour, sifted
2 teaspoon cinnamon
10 tablespoons butter
2 teaspoons vanilla
2 cups sugar
To make the filling, heat a large saucepan and add the dates, sugar, nuts and water. Stir over medium heat about 10 minutes until it all melts together and thickens.
To make the dough, cream together the sugar, butter and eggs. Add vanilla. Stir together the dry ingredients - flour, cinnamon, salt and baking powder. Add dry ingredients to the egg mixture. Once it is mixed well, freeze for at least one hour. It makes a soft dough.
To make the cookies: split the cookie dough in quarters and take one of these quarters, put the rest back in the freezer or fridge. Roll dough into a rectangle or oval and a 1/4 inch thickness. Make sure you flour the board and rolling pin to keep it from sticking. Spread a quarter of the date mixture over the dough. Roll up the dough on the long end. Wrap in plastic wrap and place in freezer for at least an hour. Do the same with the remaining quarters of dough. When you want to make cookies, preheat oven to 375 degrees, take a roll of dough out of freezer, slice the dough in 1/4 inch thickness and place on a cookie sheet 2 inches apart. Place in oven for 8-10 minutes. The cookies should not get too brown but have a slight golden color to them when you pull them out. Cool on cookie rack. Makes ~8-10 dozen cookies. You can cut this recipe in half if you wnat less cookies. It's really nice to have these in the freezer though, either cooked or in a roll so that you can have/make cookies anytime you need them. Enjoy!