Soft Buttery Date Drops

Cookie dough covers dates stuffed with pecans for a sweet baked treat frosted with a browned-butter icing.

• Preparation Time: 60 mins
• Cooking Time: 15 mins
• Total Time: 1 hr 15 mins
• Calories: 130 Calories

Ingredients

• 1 cup packed brown sugar
• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons vanilla extract
• ¾ teaspoon baking soda
• 3 egg yolks
• 1 cup sour cream
• 6 tablespoons butter
• 6 tablespoons butter, softened
• ¾ teaspoon baking powder
• 5 teaspoons milk
• 2 ¼ cups confectioners' sugar
• 24 pecan halves, split lengthwise
• 48 pitted dates

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets or line with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Bake in the preheated oven until cookie is golden brown, 7 to 9 minutes. Cool.

Step 5

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.