6 c Flour
2 c Butter
1/2 c Sugar
1 c Warm milk; or less, as
-needed
4 -(up to)
5 c Pitted dates
1/4 c Milk
4 tb Butter
From: NORVELLE@UGA.CC.UGA.EDU Alisa Norvelle
Date: 21 Apr 1995 10:52:13 -0600
Mix the flour and the sugar. Cut the butter into the butter/sugar mixture.
I use my fingers because you want it to be pretty fine. It should be like
meal. Add the milk a little at a time, until you get a nice dough.
Meanwhile, put the dates, milk & butter into a pan over medium heat until
the dates are nice and gooshy. If they get dry, add a bit more milk and a
bit more butter and keep on cooking. They shouldn’t take more than 15 or so
minutes to be properly done.
When the dates are cool. Take some dough, roll it into a ball and then
roll it into a snake. Flatten out the snake with the palm of your hand so
that you have a ribbon about 2-1/2″ wide. Squish a trail of dates down the
middle of the dough ribbon. Tuck in the ends & fold up the sides, pinching
the seam together gently. Cut the snake into 1 to 1-1/2″ pieces and place
on an ungreased baking sheet. Put the seam side down. Bake at 300 for 30 to
40 minutes. They should be just barely golden when done.
P.S.: This is the way to fix the cookies on non-holidays. If you want to
fix the Easter cookies, purchase a mold at your local Middle Eastern
grocer. Press the dough in the mold, fill with dates, tack on a bottom and
hit the mold *thwack* on the counter to knock out the cookie. Bake as
above. You can also prepare a filling of ground pistachios, sugar &
rosewater and these are very tasty, too.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
72 Servings