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Carmel Covered Stuffed Date Cookie

Source of Recipe

Margaret (Perry) Rupnow


List of Ingredients

60 small pitted dates
60 walnut halves
4 tablespoons butter softened
3/4 cups light brown sugar
1 egg (beaten)
1/2 cup sour cream
1 1/4 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda



Recipe

Stuff each date with a walnut half and set aside. Beat butter; slowly add sugar while continuing to beat until smooth and blended. Add egg and beat well, then stir in sour cream.

Stir and toss together the flour, salt, baking powder and baking soda. Add to the first mixture and beat until smooth and blended.

Sticky Part:
Using your fingers, dip each of the stuffed dates into the batter and place on an ungreased cookie sheet, leave about 1 inch between cookies. The batter will not form a smooth coating over the dates; it will look patchy.

Bake 8 to 10 minutes, in a preheated 400° oven, or until cookies lightly golden around the edges. Remove from the oven and transfer to racks.

While first batch bakes prepare the glaze (below) so you can spoon it over the cookies while they are still hot.




Carmel Butter Glaze:

6 tablespoons butter
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
about 1/4 cup cold water
Melt butter in saucepan. Cook while swirling the pan by hand until butter is lightly brown. Remove from heat and stir in powdered sugar, vanilla and enough water to make a runny glaze. Stir until smooth.

Drizzle over cookies using a spoon or apply with a brush.

YIELD: 60 Pieces