Servings:
24
Yield:
4 dozen
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 231 | Calories |
| 9g | Fat |
| 37g | Carbs |
| 3g | Protein |
