Choc-o-date cookies

40 cookies

Ingredients

Quantity Ingredient
Mixture of 1/4 cup each
8 ounces Pitted dates (not chopped); finely chopped (1 1/4 c)
½ cup Water
1 cup All-purpose flour
1 teaspoon Baking powder
Pinch of salt
1 cup Semi-sweet chocolate chips; melted flour and granulated sugar
¼ cup Granulated sugar
½ teaspoon Orange extract
½ cup Plus 2 tb granulated sugar
2 larges Eggs
½ teaspoon Orange extract
40 Walnut or pecan halves

Directions

FILLING

COOKIES

TOPPING

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 ½ teaspoon orange extract.

Refrigerate until cold.

3. Heat oven to 375F.

4 COOKIES: Mix flour, baking powder and salt. Beat ½ 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 1½ 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 Submitted By TIFFANY HALL-GRAHAM On 10-28-94

Related recipes