Date Filled Butter Scotch (Cookies)

My initial excitement about this unusual cookie quickly turned to frustration  -- mid-baking, the recipe seemed flawed and its instructions impossible.  But, when I forged ahead (I will always throw good butter after bad) and tasted these ugly, odd-looking confections -- eureka! -- they were really, really good. So risking my baking reputation, and also because I have no shame, I brought these to work where every coworker agreed that the flavor was superb.

These delicious confections  -- a sweet date paste encased in a butterscotch flavored cookie -- are truly wonderful, despite their sorry appearance.  They are supposed to resemble fig newtons.  The recipe needs work, or reworking. So if anyone is up for experimenting, I've shown you what I did (do not follow my lead, though!), plus some (not) guaranteed solutions  and posted the recipe.

Mix up the batter.

Add the flour -- caution here. I added the correct amount, but it may have been too much.

Turn the dough out onto a work surface and form into logs. I could tell at this point that it was too dry.

Roll into logs, to the best of your ability. They should not have cracks.

Chill the logs and prepare the filling by first chopping some dates.

Combine dates, brown sugar and water in a small saucepan.

Cook down until a paste forms.

Remove the chilled dough from the refrigerator and slice. Top each with some date paste.

And here's where it gets tricky. After putting the top slice on, it seemed impossible to seal the edges as instructed. The dough (though sliced at the recommended 1/4 inch thick size) was too brittle to seal. So I just baked them "open sided."

Production notes: These were a fail (except in flavor) but so good that the recipe is worth playing with. Next time,  I'd either use MUCH less flour or roll out the dough into two rectangles, spread the filling on one, and top with the other. I'd bake them, then cut when warm. (Also, use butter, not shortening.)

Date Squares (orig. old recipe)

Date squares may seem an unusual choice for a birthday celebration, except these sweeties were made for my friend Stephen (who's pretty sweet himself) from a recipe in the collection of his late mother, Olive Facey.  I have a feeling she made these a lot -- there were three cards bearing this identical recipe.

Date desserts were very popular in the 20th century.  They are still a big hit today -- my work colleagues finished these in record time.  (I'm not sure about the small birthday package filled with date squares I gave Stephen's partner to give to him.  Last I heard, said partner had eaten one, and possibly all.)

These date squares are technically a filled bar cookie.  The date filling is sandwiched between the base and the topping, but since the topping and base are the same, it's simpler than it appears.

As with many old handwritten recipes, one must know *something* about baking to follow them correctly. For example, to make the base, the card says: Mix all ingredients as for pie crust.  This means that the cold butter is cut into the other ingredients (for cake, softened butter is blended with the sugar).  You can use a pastry cutter, two knives or a food processor fitted with a steel blade.

The end result is a crumb-like mixture.  Put a little more than half into an 8 or 9-inch square pan, which you've greased with butter or Crisco.

Press it into the pan.  I used my non-latex gloved hands to do this.

Next (or first, but separately in any event), prepare the date filling.  Chop the dates -- I put a little sugar on them to make them less sticky.

Cook them with the sugar and water.

Spoon the date filling atop the base.  (You need not make the continent of Africa, as I did.)

Smooth it out carefully until it reaches the corners.  An offset spatula or the back of a spoon is good for this task.

Sprinkle the remaining crumb mixture on top.  Use it all, even though it seems like you have too much.

An aerial view.

Production notes: I followed the recipe exactly.  For "1 pkge dates" I used eight ounces of pitted dates. Mixing like a pie crust means to start with cold butter cut into cubes, and "cut" with two knives, a pastry blender or a food processor, into all the other ingredients until the mixture resembles small peas.
For the date filling, mine never turned "clear" and it's very forgiving, so just cook the mixture until it's the consistency you want.
For the topping, simply spoon it on top until the date filling is no longer visible.
I also used an 8-inch pan (don't own a 9-inch one), and it worked fine.  Be sure to grease it well, or line the bottom and sides with parchment paper.