| 1 | Recipe by: maida heater"s book of great cookies. |
| 2 | Pp. |
| 3 | 58-9 adjust a rack to the top position in the oven and preheat the oven to 400. |
| 4 | Cut parchement to fit cookie sheets. |
| 5 | Slit one long side of each date, stuff with one walnut half or a few pieces of walnut. |
| 6 | Close the date around the nut and set aside. |
| 7 | sift together the flour, salt, baking powder and baking soda and set aside. |
| 8 | Cream the butter, add the vanilla and the sugar and beat to mix well. |
| 9 | Add the egg and beat thouroughly. |
| 10 | On the lowest speed gradually add half the dry ingredients, then all of the sour cream, then the remaining dry ingredients. |
| 11 | Scrape the bowl after each addition and beat only until combined. |
| 12 | Transfer the dough to a shallow bowl for easier handling. |
| 13 | using two forks, drop each stuffed date into the the dough and roll it around until it is completely coated. |
| 14 | There will be enough dough to cover each date, but don"t overdo it or you won"t have enough to go around. |
| 15 | Using the forks, place the dough coated dates 2-3 inches apart on the prepared cookie sheets. |
| 16 | bake one sheet at a time for about 10 minutes until lightly browned. |
| 17 | while baking, prepare the glaze. |
| 18 | Melt the butter and mix it well with the remaining ingredients, using only enough milk to make the mixture the consistency of soft mayonnaise. |
| 19 | Keep the glaze covered when you are not using it. |
| 20 | remove the cookies form the oven. |
| 21 | With a pastry brush, immediatley brush the tops with a generous coating of the glaze. |
| 22 | Transfer cookies to a rack to cool. |
| 23 | Let them stand until the glaze is dry. |
