I finally made these Date Tarts after the dough sat in the refrigerator for nearly a week. My Grandma used to make Date Pinwheels - my favorite kind that she made. My Mom made stuffed date cookies similar to these. Looking through my Sunset Cookies (1989) book last week, these cookies sounded just too good to pass up. I stirred the dry ingredients together that same evening, and mixed up the rest of the dough the next day. I tried out a couple just to be sure the recipe was working, and I was not disappointed. The freshly grated ginger in these tastes amazing!
I lowered the amount of sugar in these cookies, and added a couple tablespoons of milk, because the dough was too stiff without it.
"Date Tarts"
1/2 cup butter
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup toasted unsweetened wheat germ
1/2 teaspoon each salt and freshly ground nutmeg
1/4 teaspoon baking soda
2 - 3 Tablespoons milk
Beat butter and sugar together until creamy; beat in eggs and vanilla. In another bowl, stir together the dry ingredients; gradually add to butter mixture, blending thoroughly. Cover dough, and refrigerate for at least two hours, or up to 3 days. (I refrigerated mine for several days.) Meanwhile, prepare date filling.
Take out half the dough, and roll it out on a floured board to 1/8-inch thickness. Cut out into 3-inch rounds.
Place half the cookies slightly apart on greased cookie sheet; spoon a heaping teaspoonful of filling onto each. Dampen edges of cookies with water, using a pastry brush. Cover each cookie with another cookie round; press together with a fork around edges. Cut a decorative x in the top of each cookie. Bake in 350 degree oven for 12 - 15 minutes. Transfer to wire racks and let cool.
Date Filling. In a small pan, combine 1 1/2 cups lightly packed snipped, pitted dates, 1/2 cup water, and 2 Tablespoons honey. Cook over medium heat, stirring and mashing with a spoon, until mixture is thick and smooth. Stir in 1/2 teaspoon vanilla. Let cool; then cover and refrigerate.
