Trilby’s- Date/Walnut Cookies


This recipe began with a neighbor of mine, Kathy.  She lived next to me in a small apartment in Las Cruces.  She was rather eccentric and had lived a rough life.  She was from Michigan and had landed in New Mexico when her only daughter moved into the area because her husband was in the military.  What a wonderful lady!  She too loved to cook and we would often share recipes.  This one she shared with me, but as always I had to add a Michelle twist.  It begins with a lovely oatmeal shortbread which you then fill with a luxurious date and walnut filling  and in the words of my dad, “Katy bar the door!”

 Cookie:


1 c. Brown Sugar

¾ c. Crisco (I do not recommend the butter flavored version)

¾ c butter softened (Michelle Twist!)

3 c toasted oatmeal (Toasting is the Michelle Twist!)

4 c. flour

½ c. sour cream

1 t. baking soda

1 T. vanilla

1/2 t. salt

Preheat oven to 350 degrees.  Cream sugar with Crisco and butter;  mix until fluffy.  In a separate bowl combine oatmeal, flour, baking soda and salt; stir well.  Add ½ of the dry ingredients to the creamed mixture scrape down sides of the bowl then add sour cream and vanilla; finish with the remaining dry ingredients.  Roll out the dough to about 1/8 of an inch thick (I use a triangle cookie cutter so they stand out!).  Bake 10 to 12 minutes.  Cool cookies completely, they will be crispy and light.

Filling:


1 pound of chopped dates

1 c. hot water

1 c. sugar

Zest and juice of 1 lemon*

Combine all ingredients in a saucepot over medium heat on the stovetop.  The dates will begin to fall apart and resemble marmalade as it reached a boil.  Remove from the heat, add ½ c. finely chopped walnuts (Michelle Twist) and allow to cool.  Spread a layer of date walnut filling between two cookies.  Place cookies in an airtight container and store in a cool place.  If you can, wait until the next day to try these cookies.
* Do not omit the lemon as it cuts the richness of the dates and gives a nice little tang.

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