Monday, February 4, 2013

TRILBYS


A block of fresh dates kept popping up in my pantry. 
It was meant to be used at Christmas and that didn't happen.
I had planned on making Trilbys then and now it is nearing
Valentine's day.  So I decided to turn the Trilbys into heart cookies ..
hearts and dates pair together well.


Notice my very old cookie cutter.  Probably as old as the
recipe that appeared in the 'Mennonite Community Cookbook'.
The first printing was in 1950 and I got my copy in 1966.
Over the years I have thought of parting with the book
but somehow it stays on like the cookie cutter.


This dough is easy to mix up and roll out.  It does not
call for baking powder or eggs, so the cookies come out
of the oven the same size as they went in.
I made some mini hearts for tea time.


Two hearty oatmeal cookies sandwiched together with date filling ..
If you like a crisp cookie, you may want to eat it plain.
I love them just after filling because they are still crisp and
wonderful tasting with dates.
However they will become a soft cookie after a short period of blending.


 Where does the name Trilby come from?  I haven't any
idea.  I just know that they have been around for a long
time and they are still a favorite. 


TRILBYS

1 cup butter or margarine, softened
1½ cups brown sugar
1 tsp. vanilla

In a mixing bowl, cream butter, sugar and vanilla together until fluffy.

3 cups all-purpose flour
2 cups quick-cooking oats
1 tsp. baking soda
½ tsp. salt
½ cup buttermilk

Blend dry ingredients; add to creamed mixture alternately with buttermilk.
Mix thoroughly.  Chill in refrigerator for 2 hours or until easy to handle.
On lightly floured surface or parchment paper, roll out to ¼ inch thickness.
Cut with cookie cutter and place 1 inch apart on parchment-lined baking sheet.
Bake in preheated 375 degree oven for 8 to 9 minutes or until golden brown.
Cool on wire wrack.
When cookies are cold, put together in pairs with the following filling.

1½ cups finely chopped dates
3/4 cup sugar
3/4 cup water
1 tbsp. flour

In medium saucepan, combine all ingredients.  Cook and stir until thick; cool.
Spread on cooled cookie; top with another cookie.
Yield: about 30 sandwich cookies (2½ inch),
more if cookies are smaller



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