Date Drops Recipes

Steps:

• Preheat oven to 350 F.
• In large bowl, combine first 4 ingredients; beat well.
• (Lightly spoon flour into measuring cup; level off.) Add flour and soda; mix well.
• Stir in dates and nuts.
• Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
• Bake 10 to 15 minutes until golden brown.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets or line with parchment paper.
• Stuff a split piece of pecan half into each date. Beat 6 tablespoons butter and brown sugar in a mixing bowl until creamy; beat egg yolks into mixture until thoroughly combined.
• Whisk flour, baking soda, and baking powder together in a separate bowl and gradually mix into moist ingredients, alternating with sour cream. Stir dates into dough to coat and use 2 tablespoons to pick up 1 date plus enough dough to cover. Drop dough and date onto prepared baking sheet; use the 2 spoons to shape dough around each date to cover.
• Bake in the preheated oven until cookie is golden brown, 7 to 9 minutes. Cool.
• Melt 6 tablespoons butter in a saucepan and heat until butter is golden brown in color and gives off a nutty fragrance, about 2 minutes. Stir confectioners' sugar, vanilla extract, and milk into hot butter and mix until frosting is smooth. Working quickly, spread warm frosting onto each date cookie. Frosting will set quickly and become hard to spread as it cools.

Steps:

• In a bowl, cream the butter and brown sugar. Beat in eggs, milk and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, dates and nuts. , Drop by rounded teaspoonfuls 1 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned and tops are firm to the touch. Cool on wire racks.

Steps:

• 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.

Steps:

• stuff each date with pecan half.set aside.
• beat butter with mixer, till light.
• add brown sugar and mix well.add egg.mix well.
• Combine dry ingredients and whisk well.
• add flour mixture and sour cream to egg mixture -- stir till well incorporated --
• fold in stuffed dates.
• drop from a spoon onto ungreased cookie sheet.1 date per cookie.
• bake in a 375* oven for 8-10 minutes.
• remove to rack to cool.
• Meanwhile prepare FROSTING:.
• heat butter in saucepan over medium heat till golden brown.do not burn --
• remove from heat, stir in 3 cups powdered sugar, 1 tsp vanilla and enough water to make drizzling consistency.
• drizzle over cooled "stuffed dates".

Steps:

• Combine dates, water & 1/4 cup brown sugar in small saucepan.
• Bring to boil & cook over medium heat about 2 minutes, stirring until very thick, then set aside.
• In large mixing bowl, beat together remaining 1 cup brown sugar, butter, eggs & vanilla until very smooth.
• In medium bowl, whisk together flour, soda, baking powder & salt.
• Add flour mixture to egg mixture & mix well.
• Stir in coconut & lukewarm date mixture.
• Chill the dough in refrigerator.
• Heat oven to 375 degrees F & lightly grease several cookie sheets.
• Remove dough from refrigerator & drop by teaspoonfuls onto prepared cookie sheets.
• Bake 12 to 15 minutes, then cool before serving.

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine the flour, salt, cinnamon, baking soda and cloves; gradually add to creamed mixture and mix well. Stir in the dates, nuts and cherries., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks. Store in an airtight container with waxed paper between layers.

Steps:

• cream butter and sugar.
• add chocolate and eggs.
• and vanilla.
• mix.
• add sifted dry ingredients alternately with milk. you may
• mix.( i needed to add 1/2 cup more flour ,it was still a loose batter,but it makes cake like cookies ).
• fold in fruit and nuts.
• drop by teaspoonful.
• 2 inches apart.
• on buttered baking sheet.
• bake in moderate 350 degrees oven for 12 minutes.