Elegant Date Fingers Recipe
Ingredients
| 3/4 pound pitted dates,cut in pieces | ||
| Hot water | 1 Cup (16 tbs) | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
| Butter | 2/3 Cup (16 tbs) | |
| Orange peel | 1 Teaspoon, grated | |
| Almond extract | 1/8 Teaspoon | |
| Firmly packed brown sugar | 2/3 Cup (16 tbs) | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Baking soda | 1/4 Teaspoon | |
| 1 1/4, teaspoon salt | ||
| Oats | 1/4 Cup (16 tbs), uncooked | |
| Confectioner’s sugar | 2 Tablespoon | |
Directions
1. Invert a 9 x9-inch pan onto a piece of waxed paper. Using a knife, outline the pan without cutting through the paper and set aside. Turn pan up and grease the bottom.
2. Combine dates, water, and orange juice in a saucepan. Cook over medium heat, stirring occasionally, about 15 minutes, or until mixture is blended and thick. Stir in pecans and set aside.
3. Cream butter with orange peel and almond extract; add brown sugar gradually, beating until fluffy.
4. Sift together flour, baking soda, and salt; add in thirds to creamed mixture, mixing until blended after each addition. Stir in oats.
5. Spread half the mixture in an even layer in the bottom of the pan. Spread date filling over dough to within 1/4 inch of sides of the pan; pat remaining dough to fit square on marked-off waxed paper. Invert waxed paper on top of filling and press down gently; carefully peel off waxed paper.
6. Bake at 400°F 20 to 25 minutes, or until golden brown. Cool completely; cut into bars and remove from pan. Sift the confectioners' sugar over bars.
2. Combine dates, water, and orange juice in a saucepan. Cook over medium heat, stirring occasionally, about 15 minutes, or until mixture is blended and thick. Stir in pecans and set aside.
3. Cream butter with orange peel and almond extract; add brown sugar gradually, beating until fluffy.
4. Sift together flour, baking soda, and salt; add in thirds to creamed mixture, mixing until blended after each addition. Stir in oats.
5. Spread half the mixture in an even layer in the bottom of the pan. Spread date filling over dough to within 1/4 inch of sides of the pan; pat remaining dough to fit square on marked-off waxed paper. Invert waxed paper on top of filling and press down gently; carefully peel off waxed paper.
6. Bake at 400°F 20 to 25 minutes, or until golden brown. Cool completely; cut into bars and remove from pan. Sift the confectioners' sugar over bars.
Chef
