Search
by Ingredient

Blind Date Cookies

StarStarStarStarHalf star

Submitted by lilbear4sfc

YIELD

1 dozen

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

30 3E+1
LARGE LARGE DATES
pitted *
30 3E+1
LARGE LARGE WALNUTS
halves *
1 ¼ 296
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
4 6E+1
TABLESPOONS ML BUTTER
½ 2.5
TEASPOON ML VANILLA EXTRACT
¾ 177
CUP ML BROWN SUGAR, LIGHT
firmly packed *
1 1
EACH EACH EGGS
½ 118
CUP ML SOUR CREAM
Glaze
4 6E+1
TABLESPOONS ML BUTTER
1 237
½ 2.5
TEASPOON ML VANILLA EXTRACT
2 3E+1
TABLESPOONS ML MILK
up to 3 t

Directions

Adjust a rack to the top position in the oven and preheat the oven to 400.

Cut parchement to fit cookie sheets.

Slit one long side of each date, stuff with one walnut half or a few pieces of walnut.

Close the date around the nut and set aside.

Sift together the flour, salt, baking powder and baking soda and set aside.

Cream the butter, add the vanilla and the sugar and beat to mix well.

Add the egg and beat thouroughly.

On the lowest speed gradually add half the dry ingredients, then all of the sour cream, then the remaining dry ingredients.

Scrape the bowl after each addition and beat only until combined.

Transfer the dough to a shallow bowl for easier handling.

Using two forks, drop each stuffed date into the the dough and roll it around until it is completely coated.

There will be enough dough to cover each date, but don’t overdo it or you won’t have enough to go around.

Using the forks, place the dough coated dates 2 to 3 inches apart on the prepared cookie sheets.

Bake one sheet at a time for about 10 minutes until lightly browned.

While baking, prepare the glaze.

Melt the butter and mix it well with the remaining ingredients, using only enough milk to make the mixture the consistency of soft mayonnaise.

Keep the glaze covered when you are not using it.

Remove the cookies form the oven.

With a pastry brush, immediatley brush the tops with a generous coating of the glaze.

Transfer cookies to a rack to cool.

Let them stand until the glaze is dry.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 542 50% from fat
 % Daily Value *
Total Fat 30g 47%
Saturated Fat 19g 93%
Trans Fat 0g
Cholesterol 120mg 40%
Sodium 412mg 17%
Total Carbohydrate 21g 21%
Dietary Fiber 1g 4%
Sugars g
Protein 14g
Vitamin A 19% Vitamin C 0%
Calcium 7% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

    Email this recipe