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Susie's Date Bars
These are Susie's favorite cookie bars.
These rich, moist cookies are always a treat.
Date Filling (below)
1/2 cup butter or margarine, softened
1/4 cup shortening
1 cup brown sugar, packed
1-3/4 cups all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
1-1/2 cups quick-cooking oats
Prepare Date Filling; cool.  Heat oven to 400 degrees.  Grease 13x9x2 baking pan.  Cream butter, shortening and sugar.  Mix in remaining ingredients.  Press half the mixture evenly in bottom of pan.  Spread with filling.  Top with remaining crumble mixture, pressing lightly.  Bake 25 to 30 minutes or until light brown.  While warm, cut into bars, about 2x1-1/2".
Date Filling
Mix 3 cups cut-up dates (1 pound), 1/4 cup sugar and 1-1/2 cups water in saucepan. 
Cook over low heat, stirring constantly, about 10 minutes or until thickened.
Makes 3 dozen cookies.
These fried, light, sweet cookies are time-consuming but fun to make.
1 egg
1/2 cup all-purpose flour
1 tablespoonful sugar
1/2 tsp. salt
1/2 cup milk
1 tablespoonful salad oil
Confectioners' sugar
Heat fat or oil (3 to 4 inches) to 400 degrees in small saucepan.  Beat egg slightly; add remaining ingredients and beat until smooth.  Strain batter.  Heat rosette iron in hot oil.  Tap excess oil from iron.  Dip iron into batter until 2/3 coated, being careful not to get batter over the top edge.  Dip iron all the way into hot oil and fry until golden brown.  Remove from oil and invert iron to drain oil.  Gently push rosette from iron and invert on paper towel.  Stir batter each time before dipping the heated iron.  Sprinkle cookies with confectioners' sugar  Makes 18 cookies.
Tips:  If batter does not adhere to iron, batter may be too thin.  Add additional flour, 1 tablespoon at a time.  Or oil may be too hot or too cold.  If rosettes adhere to iron after they are browned, rap top of iron gently with knife handle.  If batter begins to thicken, thin with small amount of milk.  If rosettes fall off iron in oil, remove with a slotted spoon.
Chocolate Pinwheels
These cookies are made from a stiff dough that must be chilled until firm, so it can be sliced as thin and even as possible.  The advantage of refrigerator cookies is the dough can be kept on hand and cookies sliced and baked as you need them.
2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup soft butter or margarine
1 cup sugar
1 egg
1 tsp. vanilla
2 squares unsweetened chocolate, melted
Combine flour, baking powder and salt; set aside.  In large bowl, beat butter until light.  Gradually beat in sugar.  Add egg and vanilla; continue beating until very light and fluffy.  At low speed, beat in half the flour mixture; mix in rest, with hands, to form a stiff dough.

Divide dough evenly into two bowls.  add chocolate to one, mixing well.  Refrigerate for 1 hour.  Roll each part, between two sheets of waxed paper, to a 7 inch square.  Peel off top sheets of waxed paper.  Invert chocolate layer onto vanilla layer; peel off top sheet of waxed paper.   With rolling pin or hands, gently press layers together.  Roll up, jelly-roll fashion.  Rolls should be about 1-1/2 inches in diameter.
Wrap each in saran or foil seam side down and refrigerate until firm--about 8 hrs or overnight-- before slicing and baking.  Rolls of dough may be stored in the refrigerator for as long as 10 days.  Slice and freshly bake as many as desired.

Preheat oven to 375 degrees.  With sharp knife, slice as many 1/8 inch slices as desired to bake at one time.  Rewrap rest of roll and refrigerate.  Place slices 2 inches apart on ungreased cookie sheet.  Bake 8-10 minutes or until lightly browned.  With spatula lift cookies to wire rack.  Let cool completely.
Makes about 9 dozen cookies.

Gramma Carroll's
Black Walnut Refrigerator Cookies
These cookies were my Dad's absolute favorite because they are good "dunkers".
2 cups brown sugar, packed
1 cup butter or margarine, softened
3 eggs
1/2 tsp black walnut extract
3-1/2 cups all-purpose flour
1 cup finely chopped walnuts
1 tsp. baking soda
pinch salt
In a large mixing bowl, combine sugar, butter, eggs and extract.  Beat at medium speed of electric mixer until light and fluffy.  Add flour, walnuts, baking soda and salt.  Beat at low speed until soft dough forms.  Shape into an oblong log about 1x2 inches.  Wrap in saran or foil and refrigerate 3-4 hrs. or overnight.
Heat oven to 350 degrees.  Remove dough from refrigerator and slice into 1/4 inch slices.  Place slices 2 inches apart on ungreased cookie sheet.  Bake for 8-10 minutes or until golden brown.  Cool completely before storing.  Makes about 2-1/2 dozen cookies.
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