Instructions for dough

With a hand held electric beater, blend together the softened butter or ghee and the honey

Add the egg and beat to make a soft batter

Mix in the flour in small increments. You want it to be soft and pliable

Mix in the lemon zest and baking soda with the flour

The dough should be soft but pliable

Make 2 discs out of the dough and wrap in clear wrap

Refrigerate for 10 minutes (this is optional. Just be sure the dough is room temperature when you are ready to use it)

Prepare a floured surface (or tape parchment paper to the table and flour it)

Place the disc back on the surface and roll out until it is about 1/4? thick (it helps to cover with clear wrap or parchment paper when rolling)

Use cookie cutters that are made for making linzer cookies, i.e. that have a cutout for the top cookie

Cut equal amounts of top and bottom cookies and place on a cookie sheet lined with parchment paper

Brush the top cookies with the white of an egg (optional)

Bake at 350 degrees F for 7 – 9 minutes

Let cool

Instructions for Filling

Cut the dates in half, remove the pit and soak for a least 1/2 hour to soften

In a small processor puree the dates as smooth as possible and set aside

Putting It All Together

Line up your bottom cookies and turn bottom side up

Using a small spatula, gently wipe about a teaspoon of the filling onto the cookie

Gently cover with the top cookie

This recipe yielded 1 1/2 dozen filled cookies

http://realfoodforager.com/videorecipe-coconut-date-linzer-cookie/