The best delicious Blind Date Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blind Date Cookies recipe today!
Hello my friends, this Blind Date Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Blind Date Cookies is amazingly delicious, and addictive, everyone will be asking for more Blind Date Cookies.
What Makes This Blind Date Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blind Date Cookies.
Ready to make this Blind Date Cookies Recipe? Let’s do it!
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30 lg Pitted dates
30 lg Walnuts, halves
1 1/4 c All-purpose flour
1/4 ts Salt
1/4 ts Baking powder
1/2 ts Baking soda
4 tb Butter
1/2 ts Vanilla extract
3/4 c Light brown sugar, firmly
-packed
1 Egg
1/2 c Sour cream
-GLAZE-
4 tb Butter
1 c Confectioner’s sugar
1/2 ts Vanilla extract
2 tb Milk, up to 3 T
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 a few pieces of walnut. Close the date around the
nut and set aside.
Sift together the flour, salt, baking powder and baking soda and set aside.
Cream the butter, add the vanilla and the sugar and beat to mix well. Add
the egg and beat thouroughly. On the lowest speed gradually add half the
dry ingredients, then all of the sour cream, then the remaining dry
ingredients. Scrape the bowl after each addition and beat only until
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 until it is completely coated. There will be enough dough to cover
each date, but don’t overdo it or you won’t have enough to go around. Using
the forks, place the dough coated dates 2-3 inches apart on the prepared
cookie sheets.
Bake one sheet at a time for about 10 minutes until lightly browned.
While baking, prepare the glaze. Melt the butter and mix it well with the
remaining ingredients, using only enough milk to make the mixture 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 cool. Let them stand until the glaze is dry.
NOTES : The dates I purchased from the Coop were huge. We cut the date in
half and stuffed them with walnut pieces. These aren’t the most beautiful
cookies but boy are they good.
Yields
30 Servings
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