These are refrigerator cookies, which means you put the rolls in the icebox or freezer, take them out when you need more, slice, bake, and eat. Though I make a double recipe, we rarely have any left in the freezer for later.
The thinner the slices, the browner and chewier they get. This is the way I like them. My brother and husband like them thicker and softer. I try to vary the thickness so we'll all be happy.
Date Roll Cookies
1 lb. pitted dates
1/2 C. sugar
1/2 C. water
Cut the dates, comgine sugar and water, and cook over low heat til mushy. Add a pinch of salt.
3 eggs beaten 1 C. sugar
4 C. flour 1 C. brown sugar
1 t. soda 1 C. oleo
1 t. salt 1 T. vanilla
1 T. cold water
Cream oleo, sugars, and beaten eggs. Sift flour, salt, and soda THREE TIMES, then add to oleo mixture. Add vanilla and cold water. Knead. Divide dough into parts and roll out on floured surface. Spread with date paste, roll up, pinch ends. Roll up into waxed paper, twist ends. Refrigerate until firm. Best if refrigerated overnight. Slice think, place on cookie sheet and bake in 375 degree oven until brown.
I hope you enjoy this recipe. Merry Christmas!
Linda
