A vintage stuffed cookie recipe from Jennie Schmidt. A soft brown sugar dough is dropped onto the sheet, topped with a rich cooked date and nut filling, and sealed with another spoonful of dough.
Author
Jennie Schmidt
Recipe
| Measurements | Ingredients |
|---|---|
| Dough | |
| 1 C | Shortening |
| 2 C | Brown Sugar |
| 2 | Eggs |
| 1/2 C | Water, Sour Milk, or Buttermilk |
| 1 t | Vanilla |
| 3 1/2 C | Flour |
| 1 t | Salt |
| 1 t | Soda (Baking Soda) |
| 1/8 t | Cinnamon |
| Filling | |
| 2 C | Dates, cut small |
| 3/4 C | Sugar |
| 3/4 C | Water |
| 1/2 C | Chopped Nuts |
Instructions
Filling
- Cook dates, sugar, and water until thick, stirring constantly.
- Remove from heat, add chopped nuts, and cool.
Dough & Assembly
- Mix well shortening, sugar + eggs.
- Add other ingredients (liquid, vanilla, dry ingredients).
- Drop with tsp. onto ungreased cookie sheet.
- Place 1/2 tsp dough, then Date filling, and Top with 1/2 tsp dough.
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