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Ingredients

3 cups all-purpose flour ½ teaspoon baking soda ¼ teaspoon salt 1 cup shortening ½ cup white sugar ½ cup packed brown sugar 1 egg 1 teaspoon vanilla extract ⅓ cup white sugar 2 cups dates, pitted and chopped ½ cup water 2 tablespoons fresh lemon juice ¼ teaspoon salt 1 egg

Nutrition Info

300.4 calories carbohydrate: 46.2 g cholesterol: 20.7 mg fat: 12.2 g fiber: 2.2 g protein: 3.3 g saturatedFat: 3.1 g servingSize: - sodium: 109.9 mg sugar: 27.9 g transFat: : - unsaturatedFat: : -

In a large bowl, cream shortening, white sugar and brown sugar. Beat in the egg and vanilla extract. Combine the flour, baking soda and salt, mix into the sugar mixture until well blended. Divide dough in half, cover and refrigerate for 4 hours.
To make the filling: Combine dates, sugar, water, lemon juice and salt in saucepan. Cook over low heat until mixture thickens.
Preheat oven to 350 degrees F (175 degrees C).
Roll out dough on a floured surface to a thickness of 1/8 of an inch. Cut out an even number of 2 1/2 inch circles. Place half of the dough circles 2 inches apart on cookie sheets. Brush circles lightly with water and place a tablespoonful of filling in the center of each one. Place the remaining circles on top and crimp the edges with your fingers or a fork. Make two tiny slits at the top of each cookie and brush the tops with a beaten egg. Sprinkle with sugar.
Bake 10 to 12 minutes in the preheated oven, or until lightly colored. Let cool on wire racks.

3 dozen

You can use either raisins or dates in this recipe.