Date filled Butterscotch Cookies

Ingredients

• ¾ C shortening
• 2 C brown sugar
• 2 eggs beaten
• 1 t vanilla
• 3½ C flour
• ½ t salt
• 1 t soda
• 1 t cream tartar
• 1 lb. dates pitted & chopped
• ½ C brown sugar
• ½ C water
• ½ C nuts

Directions

1. Cream shortening sugar eggs vanilla - add dry ing.
2. Form in roll 1 1/2-inch diameter - wrap in waxed paper bef[ore] refrigerate - slice 1/4 inch thick.
3. Place on cookie sheet.
4. Place 1 t date filling
5. fork - bake 350 degrees - 10 min.
6. use date filling
7. Cook till thick - add ½ C nuts & cool.

Timing

• refrigerate the dough roll for an unspecified duration; bake 10 minutes

Temperature

• refrigerate dough; cook filling until thick; cool filling; bake at 350 degrees

Equipment

• mixing bowl; mixing utensil; waxed paper; refrigerator; knife; cookie sheet; teaspoon; fork; filling saucepan; oven

Notes

• Filling is a section label introducing the date mixture

Needs review

Uncertain uncertainties: the clipped line supports placing 1 teaspoon date filling between two slices and pressing edges; page 38 confirms fork, but some connecting words remain absent or faint Candidates: “the clipped line supports placing 1 teaspoon date filling between two slices and pressing edges; page 38 confirms fork, but some connecting words remain absent or faint”.