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Filled Cookies I

"You can use both raisins or dates on this recipe."

Ingredients :

three cups all-cause flour
half of teaspoon baking soda
1/4 teaspoon salt
1 cup shortening
1/2 cup white sugar
half of cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/3 cup white sugar
2 cups dates, pitted and chopped
half cup water
2 tablespoons fresh lemon juice
1/four teaspoon salt
1 egg

Instructions :

Prep :	Cook : 18M	Ready in :

In a large bowl, cream shortening, white sugar and brown sugar. Beat within the egg and vanilla extract. Combine the flour, baking soda and salt; blend into the sugar mixture till nicely blended. Divide dough in half of, cover and refrigerate for 4 hours.
To make the filling: Combine dates, sugar, water, lemon juice and salt in saucepan. Cook over low warmness till aggregate thickens.
Preheat oven to 350 tiers F (a hundred seventy five tiers C).
Roll out dough on a floured floor to a thickness of 1/eight of an inch. Cut out an even wide variety of two half inch circles. Place 1/2 of the dough circles 2 inches aside on cookie sheets. Brush circles gently with water and location a tablespoonful of filling in the center of every one. Place the final circles on top and crimp the rims along with your arms or a fork. Make tiny slits on the top of each cookie and brush the tops with a crushed egg. Sprinkle with sugar.
Bake 10 to twelve mins inside the preheated oven, or till lightly colored. Let cool on wire racks.

Notes :

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