Yield: 18 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Chopped pitted dates |
| 2 | Strips orange zest |
| (1/2 by 2 inches long) | |
| 6 tablespoons | Very hot water |
| 2 cups | Confectioners' sugar |
| 2 larges | Eggs; lightly beaten |
| 1 tablespoon | Vegetable oil |
| 1 tablespoon | Fresh lemon juice |
| ½ cup | Unbleached all-purpose flour |
| ½ teaspoon | Ground cinnamon |
| 1 pinch | Salt |
1. Preheat the oven to 350 degrees F. Lightly butter a 9-inch square baking pan.
2. Finely chop the dates and orange zest in a food processor. With the motor running, gradually add the hot water to moisten the dates. Transfer to a large bowl.
3. Add 1 cup of the confectioners' sugar, the eggs, oil and lemon juice.
Beat with a wooden spoon until blended. Add the flour, cinnamon and salt, stir until blended.
4. Spread the batter into the prepared pan. Bake for 25 minutes, or until the edges begin to pull away from the side of the pan. Cool on a wire rack before cutting into bars.
5. Place the remaining 1 cup confectioners' sugar on a plate. Roll the bars in the sugar to coat them. These keep especially well. Makes 18 bars.
Cookbook Bar Cookies A to Z by Marie Simmons, 1994; ISBN 1-881527-55-7.
Recipe by: Bar Cookies A to Z, by Marie Simmons Converted by MM_Buster v2.0l.