Lemon Glazed Date Sticks Recipe
Ingredients
| Cake flour | 1 1/4 Cup (16 tbs), sifted | |
| 1 1/4 teaspoons double-acting baking powder | ||
| Salt | 1/2 Teaspoon | |
| 2 eggs, unbeaten | ||
| Granulated Sugar | 1 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon, melted | |
| Hot water | 1 Tablespoon | |
| 2 cups finely-cut pitted dates | ||
| 1/2 cup coarsely-cut walnuts | ||
| Lemon Glaze | ||
Directions
1. Start heating oven to 325 °F.
2. Sift flour with baking powder and salt.
3. In large bowl, beat eggs well; gradually add sugar. Blend in melted butter and water. Stir in dates and nuts, then add flour mixture gradually, mixing thoroughly. Turn into 2 greased 8-by-8-by-2-inch baking pans.
4. Bake 30 to 35 minutes.
5. Cool in pans. Meanwhile, make Lemon Glaze. Spread top of cooled cookies thinly with glaze; then cut into about 48 small sticks.
Lemon glaze: In saucepan heat 3 tablespoons milk with 2 tablespoons butter or margarine. Stir into 2 cups sifted confectioners' sugar until smooth. Blend in 1 teaspoon grated lemon peel and 3 tablespoons lemon juice.
2. Sift flour with baking powder and salt.
3. In large bowl, beat eggs well; gradually add sugar. Blend in melted butter and water. Stir in dates and nuts, then add flour mixture gradually, mixing thoroughly. Turn into 2 greased 8-by-8-by-2-inch baking pans.
4. Bake 30 to 35 minutes.
5. Cool in pans. Meanwhile, make Lemon Glaze. Spread top of cooled cookies thinly with glaze; then cut into about 48 small sticks.
Lemon glaze: In saucepan heat 3 tablespoons milk with 2 tablespoons butter or margarine. Stir into 2 cups sifted confectioners' sugar until smooth. Blend in 1 teaspoon grated lemon peel and 3 tablespoons lemon juice.
Chef
