This was an old family recipe reserved for special occasions. I remember eating these cookies at Christmas as a child. You can use dates or apricots for filling. My favorite was the apricot.
1/2 C butter
1 C sugar
1 egg beaten
1 t vanilla
3 C flour
3 t baking powder
3/4 t salt
1/4 C milk
1 C pitted dates chopped
1/2 C sugar
1/4 C water
Sugar for topping
1 1/4 C dried apricots chopped
1/2 C sugar
1 C water
Oven temperature 350º Parchment paper lines baking sheet Makes 2 dozen cookies
Combine dry ingredients in medium bowl.
Cream shortening then add sugar and mix until fluffy. Stir in beaten egg and vanilla until well mixed.
Mix dry ingredients alternately with milk into creamed mixture. Chill dough for an hour.
Combine dates, water, and sugar in sauce pan. Cook until softened. Mix well.
Combine apricots, sugar, and water in small sauce pan and cook until soft. Mash them or use an immersion blender to mix them.
On a lightly floured surface roll cookie dough to about 1/8 ” thick. Cut with 2″ cookie cutter. Place 1 t of filling of choice in center of cookie and fold over then press the edges with a fork to seal. Sprinkle with sugar and bake for 15-20 minutes.
Remove from oven and transfer to rack.
*Watch closely as the fillings can scorch.