** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Adjust a rack to the top position in the oven and preheat the oven to 400.
Cut parchment to fit cookie sheets.
2. Slit one long side of each date, stuff
with one walnut half or a few pieces of walnut.
3. Close the date around the
nut and set aside.
4.
Sift together the flour, salt, baking powder and baking soda and set aside.
5.
Cream the butter, add the vanilla and the sugar and beat to mix well.
6. Add
the egg and beat thoroughly.
7. On the lowest speed gradually add half the
dry ingredients, then all of the sour cream, then the remaining dry
ingredients.
8. Scrape the bowl after each addition and beat only until
combined.
9. Transfer the dough to a shallow bowl for easier handling.
Using two forks, drop each stuffed date into the the dough and roll it
around until it is completely coated.
10. There will be enough dough to cover
each date, but don't overdo it or you won't have enough to go around.
11. Using
the forks, place the dough coated dates 2-3 inches apart on the prepared
cookie sheets.
12.
Bake one sheet at a time for about 10 minutes until lightly browned.
While baking, prepare the glaze.
13. Melt the butter and mix it well with the
remaining ingredients, using only enough milk to make the mixture the
consistency of soft mayonnaise.
14. Keep the glaze covered when you are not
using it.
15.
Remove the cookies form the oven.
16. With a pastry brush, immediately brush
the tops with a generous coating of the glaze.
17. Transfer cookies to a rack
to cool.
Let them stand until the glaze is dry.
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Dietary Notes:
This recipe is very low-sodium with 69.93mg per serving and low-cholesterol with 15.03mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Butter, Gluten, Walnuts, Natural Sweeteners allergies.
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