Ingredients
1/2 cup sugar1-1/2 teaspoons cornstarch1/4 teaspoon ground cinnamon1 cup chopped dates1/2 cup raisins1/2 cup waterDOUGH:1 cup butter, softened2 cups sugar3 eggs1 teaspoon vanilla extract4 cups all-purpose flour1/2 teaspoon salt
Preparation
In a small saucepan, combine the first six ingredients. Cook and stir over medium heat until thickened and bubbly. Cool.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2-3 hours or until easy to handle.
On a lightly floured surface, roll half of the dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Place 1 teaspoon of raisin filling in the center of each cookie.
Roll out remaining dough. Cut with a 2-in. cookie cutter. With a 1-in. round cookie cutter, cut a hole in the center of each; place over filling. With a fork, press edges to seal.
Bake at 400° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool completely.
