The entry phase of our Holiday Heritage Recipe Contest has come to a close, and it’s time to start narrowing down the selections. Tony and I will be spending the next 48 hours +/- reading through each contestant’s entry and story to choose our favorites and with almost 40 recipes entered we know that we have our work cut out for ourselves.
Add to that the hectic pace of the holiday season, especially in the restaurant world, and some days it’s a challenge just to remember my name. We received several new entries in the days/hours leading up to the deadline, and we will get those recipes and stories posted by the end of Saturday, at the latest. We appreciate your patience and understanding as we navigate our way through the fluid waters of blogging and all that goes with it.
In the meantime, we will continue to feature recipes from our contestants here on the blog, and today the Contest Spotlight is shining on Sue Asp of Fergus Falls, Minnesota, and her Grandmother’s recipe for Date-Filled Cookies.
Sue has a long-standing holiday tradition of baking with her sisters and her mother each season. While they bake a great variety of goodies each year, these date-filled cookies remain a constant family favorite, and Sue gives credit for this to an unusual source. You’ll have to read on to find out what that is but, as a baker who cherishes a good old-fashioned recipe, I totally get it, and hope you do too.
Thank you for sharing your special recipe and story with us, Sue, and GOOD LUCK!
The original recipe for these date-filled cookies must be at least 75 years old. The yellowed newspaper clipping, carefully taped to a 3×5 card, belonged to my grandma, Mathilda Alsop. There are notes, too, scrawled on the card beside the newsprint. Some in Grandma’s writing (12 min. @ 350=GOOD!), others in my mother’s (Use Betty Crocker Filling!). Grandma rolled the dough and chopped the dates by hand each Christmas until she was well in to her 80s, then passed the card and the tradition on to her daughter-in-law.
This year, my mother, who is approaching 90, will gather her three daughters for our 26th annual mother-daughter Christmas cookie bake. Grandma worked alone, but after more than two decades, we four have settled into a routine: Mom mixes the dough, I make the filling, Marilyn crimps each edge (she’s good with the putzy stuff), and Karen takes the cookies out of the oven when they’re perfectly golden brown.
We mix up a dozen varieties each year—from spritz to peanut butter blossoms—but the date-filleds have stood the test of time. Sure, they’re delicious, but I think the true draw lies in that old, yellowed card.
For the Dough:
1 cup granulated sugar
1 cup butter (may use margarine)
2 eggs, beaten
1/2 cup soured cream*
1 teaspoon baking soda dissolved in the cream
1/2 teaspoon baking powder sifted into 2 1/2 cups white flour
2 1/2 cups ground oatmeal
*Sour cream by adding 1 Tablespoon vinegar or lemon juice to 1 cup cream
For Date Filling:
3 cups cut up dates
1/4 cup sugar
1 1/2 cups water
Cook over low heat, stirring constantly, until thickened (about 10 minutes). Cool.
Cream sugar and butter together with an electric mixer and add eggs. Combine flour mixture and oatmeal. Add dry ingredients and soured cream mixture alternately to creamed mixture. Mix to form dough.
Roll out cookie dough on a floured surface to 1/8 inch thick. Cut dough into circles with a 2 1/2 inch cookie cutter. Place about 1 teaspoon of date filling onto dough and fold dough in half to cover the filling. Press the edges of the dough together with a fork to seal and prick the top with a fork to allow steam to escape.
Bake on a parchment paper lined cookie sheet for 12 minutes. Remove to a rack to cool completely.
Submitted by Sue Asp of Fergus Falls, MN