The best delicious Choc-o-date Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Choc-o-date Cookies recipe today!
Hello my friends, this Choc-o-date Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Choc-o-date Cookies is amazingly delicious, and addictive, everyone will be asking for more Choc-o-date Cookies.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Choc-o-date Cookies.
Ready to make this Choc-o-date Cookies Recipe? Let’s do it!
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Mixture of 1/4 cup each -flour and granulated sugar
FILLING
8 oz Pitted dates (not chopped); 1/4 c Granulated sugar
-finely chopped (1 1/4 c) 1/2 ts Orange extract
1/2 c Water
COOKIES
1 c All-purpose flour 1/2 c Plus 2 tb granulated sugar
1 ts Baking powder 2 lg Eggs
Pinch of salt 1/2 ts Orange extract
TOPPING
1 c Semi-sweet chocolate chips; 40 Walnut or pecan halves
-melted
1. Grease 2 cookie sheets. Dust with the flour-sugar mixture and
tap off excess.
2. FILLING: Stirring constantly, cook dates, water and sugar in a
small, heavy, preferably nonstick saucepan over medium-low heat 10
minutes or until a thick paste. Stir in 1/2 teaspoon orange extract.
Refrigerate until cold.
3. Heat oven to 375F.
4 COOKIES: Mix flour, baking powder and salt. Beat 1/2 cup sugar,
the eggs and orange extract in a medium-size bowl with an electric
mixer until thick and pale. With mixer on low speed, gradually add
flour mixture. Beat just until blended.
5. Using a small rubber spatula, scrape out rounded measuring
teaspoonfuls dough 2 inches apart onto prepared cookie sheets.
Sprinkle dough with remaining 2 tablespoons sugar.
6. Bake 8 to 10 minutes until cookies are a pale gold. Remove to
wire racks to cool.
7. Spread flat side of each cookie with 1 1/2 teaspoonfuls date
mixture, mounding it slightly in center. Spread melted chocolate
over date mixture, working from edge to the center, until filling is
completely covered. Top each with a nut half before chocolate sets.
8. Refrigerate until chocolate sets. Store airtight with waxed paper
between layers in refrigerator.
Per cookie: 87 cal, 1 g pro, 15 g car, 3 g fat, 11 mg chol, 21 mg
sod.
from Woman’s Day 11/23/93 typed by Tiffany Hall-Graham
Yields
40 cookies
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