Stuffed Cookies

When my sister’s two boys, Punky and Petey, were toddlers (they are now in their fifties), they lived on the outskirts of Pittsfield, Massachusetts. When going to visit our parents, my sister would tell them they were going to “town.” They associated town with Grandpa and Grandma; and quite naturally, to them at least, Grandma became “Town” and Grandpa “Mantown.” The name stuck, and over the years the terms have required frequent explaining.

One of the rewards of going to see “Town” was her stuffed cookies. And it wasn’t only the kids who enjoyed them! The recipe was one that both my sister and I made sure we had in our files. And though we’ve made them numerous times, they never taste quite the same as when we had them at “Town’s.” – Betty Gerring, Loleta, California

Cookie dough:


Cookie dough:
3 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup shortening
1/2 cup packed brown sugar
1 egg, well beaten
1 teaspoon vanilla
1/3 cup milk
2 cups seeded and chopped dates
2/3 cup sugar
2/3 cup boiling water
1 tablespoon lemon juice
1 tablespoon butter


Measure sifted flour and sift again with baking powder and salt. Cream shortening and sugar until light and fluffy. Add egg and vanilla; then flour alternately with milk, beating after each addition until smooth. Chill thoroughly. Preheat oven to 400 degrees. To prepare filling, combine the ingredients and let sit for a few minutes. Roll out dough ⅛ inch thick and cut with 2-½-inch cookie cutter. Place 1 teaspoon date stuffing on one circle and place another circle on top. Press edges together with a fork. Bake cookies on an ungreased sheet 10 to 12 minutes.

Cooking & Recipes


about 3 dozen cookies



Betty Gerring, Loleta, California

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