Blind Date Cookies Recipe - dates

Method

• Adjust a rack to the top position in the oven and preheat the oven to 400.
• Cut parchement to fit cookie sheets.
• Slit one long side of each date, stuff with one walnut half or possibly a few piecesof walnut.
• Close the date around the nut and set aside.
• Sift together the flour, salt, baking pwdr and baking soda and set aside.
• Cream the butter, add in the vanilla and the sugar and beat to mix well.
• Add in the egg and beat thouroughly.
• On the lowest speed gradually add in half the dry ingredients, then all of the lowfat sour cream, then the remaining dry ingredients.
• Scrape the bowl after each addition and beat only till combined.
• 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 till it is completely coated.
• There will be sufficient dough to cover each date, but do not overdo it or possibly you will not have sufficient to go around.
• Usingthe forks, place the dough coated dates 2-3 inches apart on the prepared cookie sheets.
• Bake one sheet at a time for about 10 min till lightly browned.
• While baking, prepare the glaze.
• Heat the butter and mix it well with the remaining ingredients, using only sufficient lowfat milk to make the mix the consistency of soft mayonnaise.
• Keep the glaze covered when you are not using it.
• Remove the cookies form the oven.
• With a pastry brush, immediatley brush the tops with a generous coating of the glaze.
• Transfer cookies to a rack to cold.
• Let them stand till the glaze is dry.