|Sour Cream Date Cookies|
This cookie recipe is a newer acquisition but it has passed up some of the favorites with it's fruity, nutty and spicy flavors. I only started making these a few years ago when I stumbled upon the recipe. Before that I had made date bars with oatmeal because my Mom had always made those.
In my childhood years I would go into the pantry where my Mom kept her baking supplies and just help myself to those things that caught my eye. I remember taking a piece of the chocolate baking bar and the surprise I got when I found out it wasn't sweetened chocolate. My very favorite from the pantry were the dates I would pinch and eat before my Mom started to make her cookies.
It was supposed to be a rainy day in the Burgh that would be turning to snow, so I did my shopping early and started making cookies as soon as I got home. First on my list were the Sour Cream Date Drops. I started out putting the margarine and brown sugar into the Kitchen Aid Mixer using the paddle.
As I followed along with the recipe I didn't change the mixing tool this time. I continued to mix the dry ingredients and the sour cream into the batter followed by the chopped dates and chopped walnuts.
I wasn't sure if I wanted to use iced tea spoons to drop these or my trusty cookie scoop. I decided on the scoop and I continued to drop my cookies onto my insulated cookie sheets covered with parchment paper instead of greased pans.
|Cookies ready to go into the oven|
The recipe makes about 4-1/2 dozen and takes approximately and hour and half to drop, bake and remove the cookies to wire racks for cooling. My cookie sheets are larger and I got two and a half batches into the oven placing 13 cookies on each pan.
|Removing Sour Cream Date Cookie from pan|
Of course, I had to test the cookies. All in all I got 4 dozen packed away in my Tupperware Bread Keeper that I use to store larger batches of Wedding or Christmas cookies.
As always, let's pretend we are in Nunny's kitchen where she always said, "Try it -- You'll Like It." Happy baking.