Stuffed Date Drops

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