- 1 cup [250 mL] packed brown sugar
- 4 ounces [113 g] cream cheese
- 1/4 cup [60 g] shortening
- 2 eggs
- 1 teaspoon [5 mL] vanilla
- 3 cups [420 g] all-purpose flour
- 1 teaspoon [5 mL] baking soda
- 1/2 teaspoon [2.5 mL] salt
Date Orange-Flavored Filling
- 1 1/4 cups [310 mL] stoned finely chopped dates
- 3/4 cup [190 mL] orange juice
- 1/2 cup [100 g] sugar
- 1 tablespoon [15 g] butter
- 1 tablespoon [8.75 g] all-purpose flour
- 1 teaspoon [5 mL] vanilla
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- For the filling, mix together chopped dates, orange juice, sugar, butter and flour into a casserole.
- Cook over medium heat stirring for approximately 10 minutes, until thick.
- Remove from heat before stirring in vanilla; leave to cool.
- Into a large bowl, beat together brown sugar, cream cheese and shortening at medium speed of an electric beater for approximately 3 minutes, until really smooth.
- Add eggs and vanilla; beat for 2 minutes more.
- Into a clean bowl, mix together flour, baking soda and salt.
- Add dry ingredients to cream cheese mixture stirring just enough to mix.
- Halve dough; onto a lightly floured surface, roll half of dough into a 9 x 12-inch [23 x 30-cm] rectangle.
- Evenly spread half of cooled date mixutre over the dough, up to 1/4-inch [6-mm] from one of the narrow ends.
- Starting a garnished narrow end, firlmy roll dough as you would a cake roll.
- Wrap roll into plastic wrap; transfer into the freezer for at least 1 hour.
- Repeat with remaining dough and filling.
- When ready to bake, preheat oven to 350°F [180°C].
- Grease 2 cookies sheets.
- Unwrap one dough rolls then, using a strong thread or silk dental floss, slice dough into 1/4-inch [6-mm] thick slices.
- Arrange slices 1-inch [2.5-cm] apart onto prepared baking sheets.
- Bake cookies into preheated oven for approximately 12 minutes, until golden.
- Leave cookies to cool on baking sheets for 2 minutes, transfer cookies onto wire racks, and leave to cool completely.
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