Publisher Photo
Publisher Photo
In my recipe collection, these chewy drops cookies with date-nut centers are filed under "E" for "extra-special".
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch

Ingredients

  • 12 pecans or walnut halves
  • 24 pitted whole dates
  • 2 tablespoons butter, softened
  • 1/3 cup packed brown sugar
  • 1 egg yolk
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup sour cream
  • BROWN BUTTER FROSTING:
  • 2 tablespoons butter
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1-1/2 to 2 teaspoons milk

Directions

Cut pecan or walnut halves lengthwise; stuff into dates and set aside. In a bowl, cream butter and brown sugar. Beat in egg yolk. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Stir in stuffed dates.
Drop by tablespoonfuls with one date per cookie, onto greased baking sheets. Bake at 375° for 7-9 minutes or until golden brown. Cool on wire racks.
In a saucepan, cook butter over medium heat until golden brown, about 5 minutes. Gradually stir in sugar, vanilla and milk. Frost cookies. Yield: 2 dozen.
Originally published as Stuffed Date Drops in Country Woman Christmas Annual 1998, p31

Nutritional Facts

2 each: 189 calories, 7g fat (3g saturated fat), 32mg cholesterol, 80mg sodium, 32g carbohydrate (24g sugars, 2g fiber), 2g protein.

  • 12 pecans or walnut halves
  • 24 pitted whole dates
  • 2 tablespoons butter, softened
  • 1/3 cup packed brown sugar
  • 1 egg yolk
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup sour cream
  • BROWN BUTTER FROSTING:
  • 2 tablespoons butter
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1-1/2 to 2 teaspoons milk
  1. Cut pecan or walnut halves lengthwise; stuff into dates and set aside. In a bowl, cream butter and brown sugar. Beat in egg yolk. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Stir in stuffed dates.
  2. Drop by tablespoonfuls with one date per cookie, onto greased baking sheets. Bake at 375° for 7-9 minutes or until golden brown. Cool on wire racks.
  3. In a saucepan, cook butter over medium heat until golden brown, about 5 minutes. Gradually stir in sugar, vanilla and milk. Frost cookies. Yield: 2 dozen.
Originally published as Stuffed Date Drops in Country Woman Christmas Annual 1998, p31

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