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Old Cookie Recipe Made New

Candy | Dec 8, 200502:15 PM

The snow is really coming down and we have had about 2.5" in the past couple of hours so it is a good day to stay in and bake and enjoy my tree and decorations.

My husband had an old family recipe that his mother used to make. They are date filled cookies and I was out of dates but did have a package of dried black mission figs on hand. I followed the old recipe but found the filling to be tooth achingly sweet so I added a few drops of Boyajian lemon oil, ground ginger and some very strong rum. I can't tell you how much of the lemon oil, ginger or rum, I just tasted as i went along. This is a definite improvement over the old date cookie.

Beat 1/2 C. butter until light and fluffy. Beat in 1C. packed, lt. brown sugar and 1/2 C. sugar. Then beat in 1 egg and 1/2 C. buttermilk (I used the powdered buttermilk made for baking and 1/2 C. water) and 1 tsp. vanilla. Combine in a bowl 3 1/2 C. flour with 1/2 tsp. baking soda, and 1 tsp. baking powder. Mix that well and slowly mix into the the wet mixture. Beat until a stiff dough forms then wrap in plastic and chill well.

Combine in a sauce pan 1 C. chopped black mission figs with 3/4 C. sugar 2 Tbs. flour, 1 C. hot water and cook until quite thick. Then add Boyajian lemon oil about 3-4 drops, about 1 heaping tsp. ground gnger to taste and rum to taste. Last fold in 1/2 C. chopped toasted pecans.

Roll the dough out fairly thin. Cut out 2" rounds and top each round with a heavy 1/2 tsp. filling and top with another round and seal. Brush the tops with beaten egg white and sprinkle with coarse sanding sugar.

Bake at 350 F. for about 12 minutes. Makes about 40 filled cookies. You will have some filling left so save to spread on toast.

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