CHEWY DATE BARS
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1/2 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. flour
1 c. finely cut pitted dates
Beat butter, sugar, eggs and vanilla. Add flour and
dates. Grease and flour 9 x 9 x 2-inch pan. Bake at 350 degrees for
20 to 25 minutes. Cool on wire rack. Cut into 18 bars.
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HOMEMADE DATE BARS
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1/2 c. Crisco
1 stick butter
1/2 c. sugar
1/2 c. brown sugar
2 egg yolks
2 Tbsp. milk or buttermilk
1 Tbsp. vanilla extract
2 c. sifted all-purpose flour
1 c. whole wheat flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
Date Filling:
2 c. chopped dates
3 Tbsp. lemon juice
1/4 tsp. salt
1/2 c. orange juice
1/4 c. sugar
1 tsp. freshly grated orange
rind
To prepare the dough, beat Crisco and butter with both
sugars until light and fluffy. Add egg yolks, milk and vanil-
la, beating well. Stir together the dry ingredients and add to
egg mixture. Chill dough 1 hour or longer, well covered.
To prepare the filling, combine the dates, lemon juice,
sugar, orange juice, salt and orange rind in saucepan. Cook,
uncovered, about 5 minutes over medium heat, stirring until
thick. Cool to room temperature. Divide dough in half,
keeping the second half refrigerated. Roll dough heavily on
floured board to 1/8-inch thickness. Using a rule as guide,
cut into strips 4-inches x 1 1/2-inches. Place about 1 tea-
spoon cooled date filling in center of each strip and lap sides
over or roll up. Place on an ungreased baking sheet, about
1-inch apart, seam side down.
Bake in 375 degrees oven for 15 minutes or until bottoms of
bars start to brown. Cookies can be cut in 2-inch rounds.
Fill center with 1 teaspoon filling and top with a small cookie
round. Use a fork to seal edges.
Tip: To make sandwiches from date bars, cut each bar
into 2 thin layers, using thin-bladed knife dipped in hot
water. Spread with peanut butter or add a thick banana slice.
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