Yield: 1 servings
|1 cup||All-purpose flour; plus|
|1 tablespoon||All-purpose flour|
|3½ tablespoon||Potato flour|
|1 teaspoon||Baking powder|
|½ cup||Chopped dates|
|½ cup||Hot double-strength starbucks christmas; or other dark roast|
|; blend, coffee|
|½ cup||Unsalted butter; room temperature|
|¼ cup||Granulated sugar; plus|
|2 tablespoons||Granulated sugar|
|1 teaspoon||Vanilla extract|
|½ cup||Orange marmalade|
FOR THE COOKIES
To make the cookies:
1. Preheat oven to 375 degrees. Line baking sheets with parchment paper or lightly grease. Sift together flour, potato flour, baking powder and salt; set aside.
2. Soak the dates in the hot coffee for at least 30 minutes. Drain coffee but reserve 1 teaspoon of the liquid.
3. Cream butter and sugar in a mixture bowl until light and fluffy. Add the egg, milk, reserved coffee and vanilla and mix until blended.
4. Add soaked dates into the flour mixture and toss just to coat lightly.
Add flour into the creamed mixture and mix until smooth.
5. Form approximately 2 tablespoons of dough into a ball by rolling between palms. Make an indentation in the center of each ball and place on prepared baking sheet at least 3" apart. Fill each indentation with ½ teaspoon of orange marmalade.
6. Bake cookies in preheated oven for 12 to 15 minutes or until lightly golden. Cool thoroughly on racks before serving.
2. Garnish with orange peel or a stick of cinnamon. Serves 8 Starbucks Italian Date Thumbprints These versatile, soft, buttery cookies are as fun to make as they are to eat.
They can also be made in a chocolate version by substituting 2 tablespoons of cocoa for the flour. For a dressier presentation, add 1 teaspoon of Turkish (finely) ground coffee, form into balls, roll into confectioners' sugar following baking for miniature Italian wedding cakes.
**Yields approximately 36 cookies *Melody Brown demonstrated the recipe which aired on Wednesday, December 16, 1998.
MC formatted using NTS & MC Buster on 01/21/99 Converted by MM_Buster v2.0l.