Stuffed date drops
72 Cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pitted dates |
| ¼ | pounds | Pecan halves |
| ¼ | cup | Shortening |
| ¾ | cup | Brown sugar |
| 1 | Egg | |
| 1¼ | cup | Flour |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ½ | cup | Sour cream |
| ½ | cup | Butter or margarine |
| 3 | cups | Sifted powdered sugar |
| ¾ | teaspoon | Vanilla |
| 2 | tablespoons | Water (more if needed) |
Directions
Stuff dates with pecan halves. Preheat electric oven to 400 F. Grease baking sheets. In small bowl of electric mixer, cream shortening and brown sugar. Beat in egg. Sift flour with baking powder, baking soda, and salt. Add alternately with sour cream to creamed mixture. Dip each date into creamed mixture to cover evenly. Place on prepared baking sheets and bake for 8 to 10 minutes. Cool. In small saucepan, melt butter to brown lightly; cool. In a small bowl of electric mixer, beat butter with powdered sugar and vanilla. Slowly beat in water until frosting is of spreading consistency; spread on cookies.
Makes 6 dozen cookies.
Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]