- 1/2 cup [115 g] butter or shortening
- 1 cup [200 g] sugar
- 2 eggs
- 1 teaspoon [5 mL] vanilla extract
or
1 teaspoon [5 mL] nutmeg
or
1/2 teaspoon [2.5 mL] lemon extract
- 1 tablespoon [15 mL] milk
- 2 1/4 cups [460 g] all-purpose flour, sifted
- 1 teaspoon [5 mL] baking powder
- 1/2 teaspoon [2.5 mL] baking soda
- 1/2 teaspoon [2.5 mL] salt
- Sugar [to sprinkle]
Filling
- 1/2 cup [100 g] sugar
- 1/2 teaspoon [2.5 mL] salt
- 1 tablespoon [15 mL] cornstarch
- 1/4 cup [60 mL] cold water
- 1/2 cup [125 mL] raisins
- 1 cup [250 mL] chopped dates
- 2 tablespoons [30 mL] grated lemon rind
- 1 tablespoon [15 mL] lemon juice
- 1/2 cup [125 mL] chopped nuts
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- Preheat oven to 375 to 400°F [190 to 200°C].
- Cream butter or shortening; well mix in in sugar.
- Beat in eggs, vanilla extract, nutmeg or lemon extract, and milk.
- Mix together sifted flour, baking powder, baking soda and salt; well mix into eggs mixture.
- Shape dough into a roll; wrap roll into wax paper and refrigerate dough, as you would refrigerator cookies or refrigerate dough until cold enough to be rolled.
- Meanwhile, prepare filling.
- Roll dough until 1/8-inch [3-mm] thick; cut dough, using a 2-inch [5-cm] cookie cutter.
- Spoon a spoonful cooled filling over the center of half of dough rounds.
- Cover each cookie with remaining dough rounds; seal edges.
- Sprinkle cookies with sugar.
- Arrange cookies onto a greased cookie sheet.
- Bake into preheated oven, for 8 to 12 minutes.
Filling
- Into a casserole, mix together sugar, salt and cornstarch.
- Slowly pour in cold water, stirring until smooth.
- Stir in raisins, chopped dates and grated lemon rind.
- Cook mixture until of jam consistency, 220°F [104°C] on top of mixture, for 10 to 15 minutes.
- Remove from heat; stir in lemon juice and chopped nuts.
- Leave to cool.
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