Blind Date Cookies

Blind Date Cookies

Categories: Cookies

Yield: 30 Servings

-Packed
 * 30 lg Pitted dates
 * 30 lg walnuts; Halves
 * 1 1/4 c all-purpose flour
 * 1/4 ts salt
 * 1/4 ts baking powder
 * 1/2 ts baking soda
 * 4 tb butter
 * 1/2 ts vanilla extract
 * 3/4 c light brown sugar; Firmly
 * 1   egg
 * 1/2 c sour cream

Glaze:
 * 4 tb butter
 * 1 c confectioner's sugar
 * 1/2 ts vanilla extract
 * 2 tb milk; (more if Necessary to Thin Glaze)

Adjust a Rack to The Top Position in The Oven And Preheat The Oven to 400.Cut Parchment to Fit Cookie Sheets.

Slit One Long Side of Each Date, Stuff With One walnut Half or a FewPieces

Of walnut. Close The Date Around The Nut And Set Aside.

Sift Together The flour, salt, baking powder And baking soda And SetAside.

Cream The butter, Add The vanilla And The sugar And Beat to Mix Well. AddThe egg And Beat Thoroughly. on The Lowest Speed Gradually Add Half TheDry Ingredients, Then All of The sour cream, Then The Remaining DryIngredients. Scrape The Bowl After Each Addition And Beat Only UntilCombined. Transfer The Dough to a Shallow Bowl For Easier Handling.

Using Two Forks, Drop Each Stuffed Date Into The Dough And Roll it Around Until it is Completely Coated. There Will be Enough Dough to CoverEach Date, But Don't Overdo it or You Won't Have Enough to go Around.Using

The Forks, Place The Dough Coated dates 2-3 Inches Apart on The PreparedCookie Sheets.

Bake One Sheet at a Time For About 10 Minutes Until Lightly Browned.

While Baking, Prepare The Glaze. Melt The butter And Mix it Well With TheRemaining Ingredients, Using Only Enough milk to Make The Mixture TheConsistency of Soft Mayonnaise. Keep The Glaze Covered When You Are NotUsing It.

Remove The Cookies From The Oven. With a Pastry Brush, Immediately BrushThe Tops With a Generous Coating of The Glaze. Transfer Cookies to a RackTo Cool. Let Them Stand Until The Glaze is Dry.

Enjoy.

contributed by

 * World Recipes Y-Group