Dec. 20th, 2015

mytheria: (leezard)
I finally found a consistent source for the prepared baking dates, this means I get to skip an annoying step of the usual recipe.



Ingredients:

1 package (8 ounces) pitted dates, chopped
1 cup water
1/4 cup sugar
2 teaspoons lemon juice
1 cup finely chopped pecans or walnuts

OR

1 package (375g) baking dates
1 Tbsp lemon juice
2 Tsp water
1 cup finely chopped nuts
1 Tsp orange peel
1 Tbsp powdered sugar

Dough
1 cup butter, softened
2 cups brown sugar, firmly packed
2 eggs
3 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Preparation:
In a saucepan, combine dates, water, sugar and lemon juice. Bring date mixture to a boil then reduce and let simmer for about 10 minutes, stirring occasionally. Stir in chopped nuts.

OR

mix filling together in bowl (massaging by hand works best)

Dough:

In a mixing bowl, cream butter, brown sugar, and eggs until light and fluffy. In a separate bowl, combine flour, baking powder, salt and baking soda; stir to blend. Gradually add dry ingredients to creamed mixture. Beat until just blended. Divide dough into three equal portions. Wrap in waxed paper and chill until easy to handle.

Between sheets of waxed paper, roll each portion into a rectangle, about 12 x 8 inches. Remove top piece of waxed paper and cover rectangle with about 1/3 of the date mixture. Reminder: roll the date mixture between waxed paper to size, for easiest application, flip and peel.

Starting with the 12 inch side, lift edge of waxed paper. Peel paper off as dough is rolled, jelly-roll fashion. Repeat with remaining portions and filling. Wrap rolls in waxed paper and refrigerate for several hours or overnight.

Preheat oven to 350°. Cut each roll into 1/4 inch slices and place about 1 inch apart on greased cookie sheets. Bake for 10 to 12 minutes; cool on racks. Makes 7 to 8 dozen.

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December 2015

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