---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Blind Date Cookies
  Categories: Cookies
       Yield: 30 servings
  
      30 lg Pitted dates
      30 lg Walnuts; halves
   1 1/4 c  All-purpose flour
     1/4 ts Salt
     1/4 ts Baking powder
     1/2 ts Baking soda
       4 tb Butter
     1/2 ts Vanilla extract
     3/4 c  Light brown sugar; firmly
            -packed
       1    Egg
     1/2 c  Sour cream
            Glaze:
       4 tb Butter
       1 c  Confectioner’s sugar
     1/2 ts Vanilla extract
       2 tb Milk; up to 3 t
  
   Recipe by: Maida Heater’s Book of Great Cookies. pp. 58-9
   Adjust a rack to the top position in the oven and preheat the oven to 400.
   Cut parchement to fit cookie sheets.
   Slit one long side of each date, stuff with one walnut half or a few
   pieces
   of walnut.  Close the date around the nut and set aside.
   
   Sift together the flour, salt, baking powder and baking soda and set
   aside.
   Cream the butter, add the vanilla and the sugar and beat to mix well.  Add
   the egg and beat thouroughly.  On the lowest speed gradually add half the
   dry ingredients, then all of the sour cream, then the remaining dry
   ingredients.  Scrape the bowl after each addition and beat only until
   combined.  Transfer the dough to a shallow bowl for easier handling.
   
   Using two forks, drop each stuffed date into the the dough and roll it
   around until it is completely coated.  There will be enough dough to cover
   each date, but don't overdo it or you won't have enough to go around.
   Using
   the forks, place the dough coated dates 2-3 inches apart on the prepared
   cookie sheets.
   
   Bake one sheet at a  time for about 10 minutes until lightly browned.
   
   While baking, prepare the glaze.  Melt the butter and mix it well with the
   remaining ingredients, using only enough milk to make the mixture the
   consistency of soft mayonnaise.  Keep the glaze covered when you are not
   using it.
   
   Remove the cookies form the oven.  With a pastry brush, immediatley brush
   the tops with a generous coating of the glaze.  Transfer cookies to a rack
   to cool.  Let them stand until the glaze is dry.
  
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