EDINBURGH TEA SQUARES
Recipe By :Deidre Dee Cox/Diane Foster
FOR FILLING:
1 cup pitted dried dates
1 cup water
1 pinch salt
1 teaspoon lemon juice
1/4 teaspoon grated fresh lemon peel
FOR CRUST:
1/2 cup shortening or butter -- if butter is used
decrease salt slightly
1 cup packed brown sugar
1 cup all-purpose flour -- sifted
1 1/2 cups rolled oats -- not quick-cooking
1/2 teaspoon salt
To prepare filling: Cover dates with water; cook over low heat until soft
and water is absorbed, 15 to 20 minutes. Add salt, lemon juice and grated
peel. Stir well. Let cool about 10 minutes.
To prepare crust: Preheat oven to 350 degrees. Grease a 9- by-9-by-2-inch pan.
Beat shortening until fluffy. Add sugar; beat until light.
Sift flour. Add to sugar mixture along with oats and salt. Mix well.
Mixture will be loose and crumbly.
Spread half of mixture in pan. Press down firmly; make an even layer with
spatula or pizza dough roller. Drop spoonfuls of date filling over bottom
crust; spread carefully to make thin layer. Sprinkle with remaining crust
mixture.
Bake for 30 to 40 minutes or until top is lightly browned. Cut into 1
1/2-inch squares (smaller if desired). To store, wrap tightly and freeze.
Yield: 36 squares.
