Date cookies

Again, a family tradition from my friend Donna. Granted, I have not made them yet, but have eaten them once. They are really delicious. Donna, you truely are the greatest.

Dough
400 gr Margarine (4 sticks Margarine)
1/2 c oil
1 kg flour
2 tbs Sugar
4 tsp baking powder
1 cup water

Filling
2 tubs date spread
Cinamon
Sugar

Powdered Sugar

Preheat oven to 180°C.
Mix all dough ingredients together. Cut the dough into 4 and roll each out to a square (not too thin, but not too thick). 
Spread 1/2 a tub of date spread onto each dough square. Sprinkle with cinamon and sugar. Roll up and cut into about 2 cm cookies, however, cut only half way through.

Bake about 15 minutes. Let the cookies cool slightly and cut them through completely.

Tip: Date spread is basically pureed dates. You get it in this country just about in every mini-market or corner shop (as they call it in the UK). You can make it yourself by destoning dates and cooking them in a little bit of water. Puree it and hey presto, you have date spread.

Chewy Chocolate Chip Bar Cookies

Tired of having to drop batter into individual cookies? Try this recipe for a cookie that is baked as a brownie and then cut into cookies!!!

½ cup plus 2 tbs oil

1 ¼  cup sugar

1 large Egg plus 1 egg yolk

2 tsp Vanilla extract

2 c and 2 tbs flour

1/2 tsp Baking soda

1 package chocolate chips (any flavor desired)

1/2 cup unsweetened shredded coconut (optional)

1/2 cup pecans or walnuts (optional)

Dry fry nuts in a frying pan until light brown and aromatic. Transfer nuts to cutting board to cool; chop coarsely and set aside.

Do the same with the coconut.

Heat oven to 170C.  Prepare a 30 by 25 cm (or there off) baking pan; set aside.

In a large bowl, mix together oil and sugar until well combined. Mix in the rest of the wet ingredients. Sift in the flour and baking soda. Fold until just combined – do not over mix!! Fold in chocolate chips and nuts (if desired), and turn batter into prepared pan, smoothing top with spatula.

Bake until top is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. This takes about 25 to 30 minutes. Cool to room temperature on wire rack before transferring to cutting board. Cut into bars and serve.

This will make about 36 4-by-5 cm cookie bars.

IMPORTANT: If you are using a glass or Pyrex pan, the oven heat needs to be 150C.