Preheat oven to 400
degrees F. Lightly grease
Cookie Sheets
or line with
Silicone Baking Mats.
Prepare Date Filling;
keep lukewarm and set aside.
In a large mixing bowl, using your
kitchen
mixer on medium speed, combine
butter, brown sugar, and granulated sugar together until creamy. Add eggs and
beat until mixture is smooth and light yellow in color.
In a separate bowl, sift the flour, salt, and
baking soda together. Add the dry ingredients to the butter mixture, a little at a time until the
mixture is creamy.
On a lightly floured surface and using a lightly-floured
Rolling
Pin,
roll the dough into an oblong shape approximately 9x13-inches or larger
(dough should be about 1/8-inch thick).
If you have refrigerated the dough, bring to room temperature before rolling.
Carefully spread the warm Date Filling onto the
top of the dough. Try to cover the entire surface, especially out to the edges. Starting with the long side, roll the dough up
into a long tube shape.
Wrap the tube of dough in wax paper or plastic
wrap and chill in the
refrigerator for 1 to 2 hours, until firm.
When ready to bake, remove chilled dough from the refrigerator and,
using a sharp knife (I found that my serrated bread knife
works the best), cut into 1/4-inch cookie slices.
Place cookie slices on prepared
Cookie Sheets about
1-inch apart and bake approximately 7 to 10 minutes, until light golden brown.
Remove from oven and remove from cookie sheet onto
wire
cooling racks.
Note: In between baking, extra dough should be returned to
the refrigerator to stay firm. Also, dipping the knife in flour can make slicing
the dough smoother
Makes approximately 4 dozen cookies.
Date Filling:
16-ounces pitted dates, chopped
2/3 cup water
1/2 cup granulated sugar
1/2 cup chopped walnuts*
* You may
substitute your favorite nuts.
In a large saucepan over medium heat, add
chopped dates, water, sugar, and walnuts; cook until sugar is melted and mixture
is hot. Remove from heat and let stand until mixture cools until lukewarm
before spreading on the dough.
