Choc-o-date Cookies

Ingrients & Directions


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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