Stuffed Date Drops
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Original is 60 servings
Ingredients
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- Icing
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Nutritional
- Serving Size: 1 (34.2 g)
- Calories 115.3
- Total Fat - 3.3 g
- Saturated Fat - 1.8 g
- Cholesterol - 22.6 mg
- Sodium - 56 mg
- Total Carbohydrate - 21.3 g
- Dietary Fiber - 0.8 g
- Sugars - 18 g
- Protein - 1.2 g
- Calcium - 14.7 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 375F
Step 2
Stuff each date with a pecan half and set aside
Step 3
In a mixing bowl, beat butter till light and fluffy
Step 4
Add sugar and beat till combined
Step 5
Add egg and beat till combined
Step 6
In another bowl, combine flour baking powder and soda, and salt
Step 7
Add flour mixture and sour cream to the butter mixture, alternating. Mix well after each addition
Step 8
Gently mix in dates
Step 9
Drop dough by rounded teaspoon, onto an ungreased cookie sheet, one date per cookie
Step 10
Bake 8-10 minutes
Step 11
Transfer to wire racks to cool
Step 12
To make the icing, add the butter to a small saucepan and heat, stirring constantly until golden brown
Step 13
Remove from heat and stir in the icing sugar and vanilla
Step 14
Add enough of the water to make an icing of drizzling consistency
Step 15
Drizzle with icing
Step 16
To store: place in layers, between waxed paper in an air tight container. Store at room temperature for up to 3 days, or you can freeze unfrosted cookies in the freezer for up to 3 months, thaw, and then drizzle with icing
Tips
No special items needed.
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