Date Drops
Yield
3 dozenPrep
15 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| ¼ | cup |
brown sugar
light, packed |
*
|
| 1 | large |
eggs
|
|
| ½ | cup |
sour cream
|
|
| 1 | pound |
dates
pitted, chopped |
|
| ½ | cup |
walnuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 59 | ml |
brown sugar
light, packed |
*
|
| 1 | large |
eggs
|
|
| 118 | ml |
sour cream
|
|
| 453.6 | g |
dates
pitted, chopped |
|
| 118 | ml |
walnuts
|
|
Directions
Preheat oven to 400℉ (200℃).
Lightly grease 2 baking sheets.
Combine the flour, baking powder, baking soda, and salt.
In a large bowl, cream the vegetable shortening and brown sugar.
Beat in the egg and sour cream.
Gradually blend in the dry ingredients. Fold in the dates.
Drop the dough by spoonfuls 1½ inches apart onto the prepared baking sheets.
Press a walnut into the center of each cookie. Bake for 8 to 10 minutes, until lightly colored.
Transfer to wire rack to cool.
