Stuffed Date Drops
Created by Fizzybrat on September 13, 2017
- Servings: 60
- Prep Time: 35m
- Cook Time: 8m
- Recipe #28117
Ingredients
- 1 pound dates, pitted
- 4 ounces pecan halves (about 60-70 pecan halves)
- 1/4 cup butter
- 3/4 cup brown sugar, packed
- 1 egg
- 1 1/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- Icing
- 1/2 cup butter
- 3 cups icing sugar, sifted
- 1 teaspoon vanilla
- 3 tablespoons water
How to Make
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Step 1: Preheat oven to 375F
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Step 2: Stuff each date with a pecan half and set aside
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Step 3: In a mixing bowl, beat butter till light and fluffy
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Step 4: Add sugar and beat till combined
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Step 5: Add egg and beat till combined
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Step 6: In another bowl, combine flour baking powder and soda, and salt
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Step 7: Add flour mixture and sour cream to the butter mixture, alternating. Mix well after each addition
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Step 8: Gently mix in dates
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Step 9: Drop dough by rounded teaspoon, onto an ungreased cookie sheet, one date per cookie
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Step 10: Bake 8-10 minutes
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Step 11: Transfer to wire racks to cool
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Step 12: To make the icing, add the butter to a small saucepan and heat, stirring constantly until golden brown
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Step 13: Remove from heat and stir in the icing sugar and vanilla
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Step 14: Add enough of the water to make an icing of drizzling consistency
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Step 15: Drizzle with icing
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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
Nutritional Facts
- 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