Stuffed Date Drops Recipe
Ingredients
| Pitted dates | 1/2 pound | |
| Pecans or Walnut halves - 39 | ||
| Shortening | 1/4 Cup (16 tbs) | |
| Brown sugar | 3/4 Cup (16 tbs) | |
| Egg | 1 | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| All-purpose flour - 1 1/4 cups, sifted | ||
| Baking powder | 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Butter | 6 Tablespoon | |
| Confectioner’s sugar | 2 Cup (16 tbs), sifted | |
| Vailla - 1/4 teaspoon | ||
| Hot water | ||
Directions
GETTING READY
1) Preheat oven to temperature of 400 degrees.
MAKING
2) With walnuts or pecan halves, stuff the pitted dates.
3) Cream together the shortening and brown sugar till the mixture is light and fluffy. Beat in the egg.
4) Add the dairy sour cream and stir well.
5) Sift together the all-purpose flour, baking powder, baking soda and salt. Add the sifted ingredients to the creamed mixture.
6) Add the stuffed dates and stir well.
7) Onto a greased cookie sheet, drop the batter, suing one date for each cookie.
8) Bake in the preheated oven for 6 to 8 minutes.
9) Immediately remove the cookies from the oven and cool.
10) To make the icing, brown the butter lightly in a saucepan.
11) Take the pan off the heat and cool.
12) Beat in the vanilla and confectioners-€™ sugar very gradually.
13) Add the hot water slowly till the mixture is of spreading consistency. If required, add more hot water to thin.
14) Spread each date drop with the creamy icing.
SERVING
15) Serve the cookies warm or at room temperature. These make an excellent tea/coffee accompaniment.
1) Preheat oven to temperature of 400 degrees.
MAKING
2) With walnuts or pecan halves, stuff the pitted dates.
3) Cream together the shortening and brown sugar till the mixture is light and fluffy. Beat in the egg.
4) Add the dairy sour cream and stir well.
5) Sift together the all-purpose flour, baking powder, baking soda and salt. Add the sifted ingredients to the creamed mixture.
6) Add the stuffed dates and stir well.
7) Onto a greased cookie sheet, drop the batter, suing one date for each cookie.
8) Bake in the preheated oven for 6 to 8 minutes.
9) Immediately remove the cookies from the oven and cool.
10) To make the icing, brown the butter lightly in a saucepan.
11) Take the pan off the heat and cool.
12) Beat in the vanilla and confectioners-€™ sugar very gradually.
13) Add the hot water slowly till the mixture is of spreading consistency. If required, add more hot water to thin.
14) Spread each date drop with the creamy icing.
SERVING
15) Serve the cookies warm or at room temperature. These make an excellent tea/coffee accompaniment.
Chef
