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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 30 - Change
Nutritional Facts
Servings Per Recipe: 30

Amount Per Serving
Calories 157
% Daily Value**
Total Fat 9g
Saturated Fat 2g
Unsaturated Fat 4g
Cholesterol 15mg
Sodium 70mg
Total Carbohydrate 19g
Dietary Fiber 1g
Sugars 13g
Protein 3g
Vitamin A  2%Vitamin C  0%
Calcium  2%Iron  4%
Potassium  4%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blind Date Cookies

Recipe Tags: Cookie Recipes

Date Added: June 11, 2009


1 Egg lightly beaten
4 Tablespoons Butter
1 1/4 Cups All-Purpose Flour
1/2 Cup Sour Cream
1/4 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Extract Of Vanilla
1 Cup Confectionery Sugar
1/4 Teaspoon Salt coarse
30 Dates pitted
3/4 Cup Light Brown Sugar firmly packed
30 Walnuts halves
2 Tablespoons Milk up to 3 T
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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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