Source: Cape Breton Pictorial Cookbook - edited by Yvonne LeVert BASE: Cream butter, sugar and vanilla until light and fluffy. Gradually add the flour, combining well to form a dough. Press small amounts of dough in mini-sized tart tins. Bake in a 350F (180C) oven for 10-12 minutes. Remove from tins. Cool and fill with the following: DATE FILLING: Combine dates, sugar, water, lemon juice and rind in a saucepan. Cook over medium heat until dates are soft, stirring frequently. Remove from heat, add the butter and vanilla. Fill the tart shells with a small amount of date filling. Ice with butter icing: BUTTER ICING: Combine icing sugar, butter, milk and flavouring in mixing bowl. Beat until light and fluffy. Make rosettes in the center of each Date Tart. Posted to JEWISH-FOOD digest by nstn2400@fox.nstn.ca (Sylvia Allen) on Jan 24, 1999,