DOUGH:

1 c. sugar
1/2 c. shortening, softened
1/2 c. molasses
1 egg
1 tsp. salt
1/4 c. hot water
Flour to roll (3-5 c.)
2 tsp. baking soda

Cream shortening and add sugar and egg; beat. Add molasses, salt, hot water. Next add flour and soda last. Mix quickly. Dough should be soft but stiff enough to roll. Chill 1 hour. Meanwhile, make the filling.

FILLING:

1/2 lb. dates, cut (or raisins)
1/2 c. sugar
1 tsp. butter
1 c. warm water
2 heaping tbsp. flour
Little vanilla

Mix together in saucepan well. Heat until boiling, stirring constantly to keep from scorching. When mixture is thick, turn off heat, add butter and vanilla. Cool slightly before using for filling.

Roll dough out on floured surface. Use any cutter. Roll dough about 1/2 inch thick. Cut circles. With a metal spatula (cooled in a refrigerator) move circles about 1 inch apart onto greased cookie sheets (about 9 fit well depending on circle size). Use a teaspoon to dab filling to circle centers.

Top with another circle. Press and crimp side of cookie. Pierce gently on top with a fork. Bake for about 10 minutes or until browned lightly.