Date Cups Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs), softened | |
| Cream cheese | 6 Ounce (Room Temperature) | |
| Whole wheat flour | 2 Cup (32 tbs) | |
| Chopped pecans/Slivered almonds | 1⁄4 Cup (4 tbs) | |
| Chopped dates | 2 Cup (32 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Egg | 4 , beaten | |
| Vanilla | 1 Tablespoon | |
| Slivered almonds/Pecan pieces | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 1361 Calories from Fat 795
% Daily Value*
Total Fat 91 g140.4%
Saturated Fat 44.2 g220.9%
Trans Fat 0 g
Cholesterol 395.3 mg131.8%
Sodium 219.1 mg9.1%
Total Carbohydrates 123 g41.1%
Dietary Fiber 19 g76.1%
Sugars 60.2 g
Protein 27 g53.7%
Vitamin A 47.9% Vitamin C 0.72%
Calcium 21.7% Iron 31.7%
*Based on a 2000 Calorie diet
Directions
Add whole wheat flour, and blend.
Chill at least 1 hour.
To make filling, cook chopped dates and water in a small saucepan until the water is absorbed and the mixture is thick.
Add 2 tablespoons butter or margarine, and cool slightly.
Stir in beaten eggs, vanilla, and 1 cup nuts.
Set aside.
Form chilled dough into 48 balls and press into small greased muffin tins to form a pastry shell.
Spoon in a generous teaspoon of filling.
Sprinkle with remaining 1/4 cup chopped nuts.
Bake in a 350° F.
Oven for 12 to 15 minutes.
Remove from pans to cool.
NOTE: Onehalf cup oat or barley flour may be substituted for 1/2 cup whole wheat flour.
Chef
