Date & Pecan Cookies

These moist cookies are wonderful! Even my husband, 

who doesn't like dates, was thrilled with these cookies.

Ingredients:

 1 1/2 cups chopped dates

3 cups brown sugar, firmly packed

3/4 cup water

2/3 cup butter flavored shortening

2 eggs

1 teaspoon vanilla

4 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon cream of tartar 

1/2 teaspoon salt (optional)

2/3 cup chopped pecans

Method: 

Filling: In a saucepan, combine dates, 1 cup of the brown sugar, and water; simmer about 10 minutes, or until mixture thickens, stirring constantly. Remove from heat and cool.

Cream shortening and the remaining sugar, until  in light, then beat in the eggs and vanilla. Sift flour, measure and sift again with the soda, cream of tartar and salt. Stir flour mixture into the shortening mixture gradually to make a stiff dough. Divide in half. Roll out each portion on a lightly floured surface, making a rectangle about 8 by 10 inches and 1/4 inch thick. Spread with half the cooked date filling and sprinkle with half of pecans.

Roll up dough and filling like a jelly roll.

Wrap in waxed paper and chill thoroughly, preferably 12 hours or overnight.

Cut into slices 1/4 inch thick with a sharp knife; place on an ungreased or parchment lined baking sheet.

Bake in 400* oven for 8 to 10 minutes. Makes about 4 dozen.

I like to give samples of my baked goodies as gifts, so I save empty salsa jars. Soak the jar to remove the label, then use "Goo Gone," or some other sticky residue remover, to remove any adhesive left by the label. Put 1/4 cup baking soda in jar and fill with water. Put on lid and shake to mix contents. Let sit for a few hours or overnight. Rinse and set aside to pack with cookies. Placing a small piece of wax paper between each cookie prevents them from sticking to each other.