Just about every year, a reader requests a recipe for either the date-filled or the raisin-filled cookies that were once served at the ZCMI department store in downtown Salt Lake City.
This year is no exception. It's easy to know why these sweet-and-moist cookies are such a perennial favorite, and why we're happy to reprint the recipe again for Janet Johnson and the mysterious DVB of West Valley.
Requests » Joyce Gibbons would like a recipe for a naan, an Indian flatbread, which can be made in a regular oven.
Graham Phelps would like an old-time recipe for "lamb's tongue" pickles. "These pickles were popular in Vermont where I grew up in the 1930s and 40s," Phelps said. "They were made with oversized cucumbers (the size of small banana squash) and harvested at just about frost time. My mother called them "cucumber pickles," but some farming folks called them "lamb's tongues," as they were seeded, quartered and packed into quart Ball jars."
2 cups shortening
2 cups granulated sugar
1 cup brown sugar
2 tablespoons water
6 cups flour
1 teaspoon salt
2 teaspoons soda
2 cups chopped dates or raisins
3/4 cup sugar
1 tablespoon flour
1 cup water
1 teaspoon vanilla
1 teaspoon lemon juice
1/2 cup chopped nuts, optional
For dough, cream together shortening and sugars. Add eggs, one at a time, beating well after each addition. Stir in water. In a small bowl, mix flour, salt and soda. Add dry ingredient to wet ingredients, mixing well.
Divide dough into four parts. Roll each section into a 2-inch-thick log. Wrap in plastic or wax paper. Chill for several hours or overnight.
Combine ingredients for filling in a saucepan. Stir and heat to boiling. Continue to cook until thickened. Cool.
Heat oven to 375 degrees. Using one roll of dough at a time. Cut dough into 1/4 -inch-thick slices. Lay slices on a greased baking sheet, leaving ample space between cookies. Place a teaspoon of filling on dough. Place another slice of dough on top. (Dough slices can be left unsealed, or for a slight decoration, press together with tines of a fork.)
Bake 15 minutes or until lightly browned. Cool on rack. Cookies freeze well.
Servings » 4 dozen
Source » Bernice Johnson