Ingredients:

Filling:
1 cup chopped pitted dates
¼ cup granulated sugar
pinch salt
2/3 cup water
2 tablespoons creamy peanut butter

In a sauce pan over moderate heat, combine dates, sugar, salt and water. Simmer until mixture is well combined and thick. Remove from heat and stir in 2 tablespoons peanut butter. Set aside to cool.

Cookie dough:
½ cup unsalted butter, softened
1 cup brown sugar, firmly packed
½ cup creamy peanut butter
1 egg
2 tablespoons milk
1 ¼ cups all-purpose flour
½ teaspoon baking soda
pinch salt

Cream together butter,sugar, and peanut butter. Beat in egg and milk. In a separate bowl, sift together flour, baking soda and salt. Stir into batter. Chill dough briefly to facilitate rolling.

Between two sheets of waxed paper, roll out the dough to a 15 x 8-inch rectangle. Remove top sheet of waxed paper. Spread date filling evenly over dough leaving a one inch border on one long side. Carefully roll dough into a long cylinder. Wrap in waxed paper and chill for about 3 hours.

Preheat oven to 375 degrees. Remove waxed paper and cut dough into ½ -inch thick slices. Put on cookie sheets and bake for about 10 minutes or until lightly browned. Remove from oven and let rest on sheets for 5 minutes until firm enough to remove to cooling racks.
Yields 3 dozen cookies

Return to main recipe page