Datedrops Recipes

DATE DROPS

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.

DATE BARS

Steps:

• In a medium saucepan, combine the chopped dates and water. Over medium low heat, bring to a simmer and cook for 5 minutes. Add the sugar and lemon juice and stir until the sugar has dissolved. Bring back up to a boil and cook for 1 minute. Remove from the heat and allow to cool to room temperature.
• Thoroughly butter a 9 x 13 inch baking pan with 2 inch sides and line the base of it with parchment paper.
• Preheat the oven to 350 degrees. In a large mixing bowl, combine the oats, flour, brown sugar, cinnamon, baking soda, and salt. Mix together well with a wooden spoon, then drizzle in the melted butter and stir to moisten evenly. Spread 1/2 of this crumb mixture in the base of the pan, then cover with an even layer of the cooled date mixture. Top the date layer with another layer of the crumb mixture and bake for 30 to 35 minutes, or until the top is golden and bubbly, and the edges have begun to caramelize. Cool on a rack, to room temperature. Run a knife around the inside edge of the pan to release, and cut into 12 squares.

CHOCOLATE DATE DROP COOKIES

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.

SOFT BUTTERY DATE DROPS

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.

STUFFED DATE DROPS

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.

SOUR CREAM DATE DROPS

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.

COCONUT DATE ROLLS

Steps:

• Chop coconut on large mat or cutting board and set aside.
• Place almonds into food processor. Add the dates on top. Whir in the food processor until these form a paste. You will still see some crumbs or large pieces of almond - this is OK.
• Once paste is mixed it will start to form a ball. Remove from food processor and roll into 2" logs or balls.
• Roll and press thru chopped coconut. While rolling your hands may become sticky due to the sugar in the dates - just rinse your hands with cold water and you will be able to handle the mixture easily again.
• Serve chilled. Store in fridge up to 2 weeks.
• Prep time is chopping coconut and processing paste. Cooking time is rolling.