Ingredients
24
24 servings
- •1.5 cups pitted dates
- •0.25 cup white sugar
- •1 pinch salt
- •1.25 cups water
- •1 teaspoon lemon zest
- •4 teaspoons lemon juice
- •0.66666668653488 cup finely chopped walnuts
- •3.5 cups all-purpose flour
- •1.5 teaspoons baking powder
- •0.25 teaspoon baking soda
- •0.75 teaspoon salt
- •0.75 cup butter
- •0.5 cup white sugar
- •1 cup packed brown sugar
- •2 eggs
- •1.5 teaspoons vanilla extract
Instructions
- Chop pitted dates in food chopper. Place dates into small saucepan and add 1/4 cup sugar, dash of salt, and 1 1/4 cups of water. Cook, stirring constantly until mixture is of a soft consistency. Remove from heat.
- Add grated lemon rind, lemon juice, and chopped nuts. Mix well and chill.
- Cream together 3/4 cup butter and gradually add 1/2 cup white sugar and 1cup lightly packed brown sugar. Beat well. Beat 2 eggs until thick and add to creamed mixture part at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla.
- Measure into a sifter 3 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon of salt. Sift together twice. Sift dry ingredients into creamed mixture about 1/4 at a time. Combine thoroughly after each addition. Chill until firm.
- Divide dough into 3 parts. Roll out 1 part at a time into a rectangle. Spread with date filling. Roll up jelly roll fashion in waxed paper. Chill several hours.
- Preheat oven to 350 degrees F (180 degrees C).
- With sharp knife, slice 1/4 inch thick slices off of rolls and place on greased cookie sheets. Bake 10 - 13 minutes. Let cool.
Nutritional Facts
Per 24 servings
- Calories: 231
- Carbohydrate: 37g
- Fat: 9g
- Fiber: 2g
- Protein: 3g
- Sugar: 21g
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