When I was in University, I used to go to visit my cousin Mireille, north of Montreal. Mireille is an excellent cook and used to prepare her meal on a theme or a country. It was a nice change from student food.
Often we do not know where to place the baking dish in the oven. It’s Mireille who gave me the trick for cookie, cake, and pie. Starting with the top grill, we say cookie, cake, pie, top, middle, and bottom. It’s that simple.
Ingredients:
Cookie:
- 250 g shortening
- 500 ml brown sugar
- 2 eggs
- 5 ml vanilla
- 125 ml buttermilk (just add some white vinegar to the milk)
- 900 ml flour
- 5 ml baking soda
- 5 ml salt
- 1 ml cinnamon
Filling:
- 500 ml chopped dates
- 175 ml sugar
- 175 ml water
- 125 ml chopped walnuts
Method:
- With a fork, mix together the shortening and brown sugar
- Add the eggs and vanilla and mix well
- While mixing the batter, add the milk and the other ingredients and reserve on the side
- Bring to boil while stirring, the dates, sugar and water
- Add the nuts and let cool
- On a greased cookie sheet, drop a large spoonful of dough
- With your fingers, spread the dough and add a small spoonful of the filling
- Cover filling with dough and repeat for the other cookies
- Bake at 4000 F on the top grill in the oven until slightly brown (about 15 minutes)
