Grandma's Date Filled Drop Cookies

For date mixture: In a saucepan cook, while stirring, 2 cups chopped dates, 1/2 cup sugar and 3/4 cup water until thick. Cool to lukewarm and add 1/2 cup chopped walnuts.

For batter: Sift together 3 1/2 cups flour and 1 tsp each of salt and bicarbonate of soda. Cream one cup butter with 2 cups light brown sugar and 1/2 teaspoon cinnamon. Beat in 2 eggs and 1 tsp vanilla. Beat in the flour mixture with 1/2 cup sour cream.

For each cookie, put in a pattypan 1 tablespoon batter, then 1 heaped teaspoon date mixture, then another tablespoon of batter.

Back at 350F (or 400F?) for 12 minutes or until golden.

Makes about 45 cookies. Can be frozen.

Grandma's Almond Crescents

Beat until soft 1 cup (8 oz) butter. Add 1 cup fine sugar - beat until very light and creamy - beat in 1 egg yolk - stir in 2 1/2 cups (10 oz) bread flour (plain flour). Add 8 oz almonds blanched and chopped and 1 teaspoon vanilla. Chill the dough. Roll to 1/4 inch thick. Cut in crescent shapes. Bake on a greased tin in moderate oven (355 F) until light golden. Sprinkle with sieved icing sugar.

These cookies freeze and keep for ages.