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  Added: Apr 10, 2006  •  Visited (499)  •  Print version Print this recipe (207)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Pecan-Stuffed Date Cookies
What You Need:
COOKIES
  • 6 tablespoons butter, softened
  • 45 pitted dates (about 12 ounces)
  • 45 shelled pecan halves (about 4 ounces)
  • 2 cups unsifted flour
  • ½ teaspoon double-acting baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup light brown sugar
  • 2 eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract

    ICING
  • 8 tablespoons butter, cut into ½-inch bits
  • 3 cups confectioners' sugar
  • 1 tablespoon vanilla extract
  • 3 to 4 tablespoons milk

  • How To Cook:
    1. Preheat the oven to 350. With a pastry brush, spread 1 tablespoon of the softened butter evenly over each of two large baking sheets. Gently pry each date open along the slit in its side, insert a pecan half and press the edges of the date securely together. Set aside.

    2. Combine the flour, baking powder, soda and salt, and sift them together into a bowl. In a deep mixing bowl, cream the remaining 4 tablespoons of softened butter with the brown sugar by beating and mashing them against the sides of the bowl with the back of a large spoon until the mixture is light and fluffy.

    3. Beat in the eggs, one at a time. Add 1 cup of the flour mixture and, when it is thoroughly incorporated, beat in ¼ cup of the sour cream. Repeat, alternating 1 cup of the flour with ¼ cup of sour cream and beating the batter well after each addition. Stir in 1 teaspoon of vanilla extract.

    4. With kitchen tongs or your fingers, pick up one pecan-stuffed date at a time and swirl it in the batter to coat the entire surface evenly. As they are coated, arrange the dates about 1 inch apart on the buttered baking sheets.

    5. Bake in the middle of the oven for about 10 minutes, until the coating is delicately browned. Then transfer the cookies to wire racks to cool to room temperature.

    6. When the cookies are cool, prepare the icing in the following fashion:Melt the 8 tablespoons of butter bits over low heat in a small heavy skillet,stirring so that the bits melt evenly without burning. Pour the meltedbutter into a mixing bowl and, when it has cooled, sift in the confectioners' sugar.

    7. Mix well, then stir in 1 tablespoon of vanilla extract and 3 tablespoons of milk. If the icing is too stiff to spread easily, add up to 1tablespoon more milk by the teaspoonful.

    8. With a small metal spatula, spread the icing evenly over the entire outside surface of each of the. stuffed-date cookies and arrange them side byside on wax paper to dry. In a tightly covered jar or tin, the cookies may safely be kept for about 2 weeks.
     
    Serving Size: 45 cookies
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Nuts » Pecan
    Main Ingredient » Nuts » Date
    Main Ingredient » Grains & Cereals » Flour
    Dish » Cookies

     





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