Stuffed Date Drops Recipes

STUFFED DATES

Steps:

• Mix cream cheese and Gorgonzola cheese together in a bowl.
• Cut a slit into each date so they can be spread flat. Spread cheese mixture into each date; top with a walnut piece.

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.

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 DATES

Steps:

• In a mixing bowl, add the ground almonds, powdered sugar, and orange flower water. Add 1 Tbsp water and work into a paste. The dough should be slightly moist; add a few more drops of water (or orange flower water) if needed.
• If using food coloring, divide the paste into even parts, add 5 or 6 drops of a single color to each, and work in.
• Wipe the dates with a damp cloth. Cut a lengthwise incision across the top of each date and carefully remove the pit. Take 1 tsp or so of the almond paste, roll it between your palms into a spherical shape, and tuck inside the date. It should bulge out of the opening. Repeat with the remaining paste and dates. Garnish each date with a walnut pressed slightly edgewise into the almond paste before serving.

STUFFED DATE DROPS

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".