Appears in Cook's Country December/January 2013
Equal parts brown and granulated sugar make a moist dough with subtle, caramel-y flavor, and sweet dried dates soften during a quick simmer on the stovetop.
Much like the familiar, fig-filled confections from the grocery store, our homemade version pairs a soft, cakelike cookie with a swirl of sticky, nut-studded fruit filling. Equal parts brown and granulated sugar make a moist dough with subt...