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Chocodate Cookies

Author/Submitted by:
Servings: 40
Categories: Chocolate / Cookies / Desserts

    Mixture of 1/4 cup each
    -flour and granulated sugar
8  oz  Pitted dates (not chopped)
    -finely chopped (1 1/4 c)
1/2  c  Water
1/4  c  Granulated sugar
1/2  ts  Orange extract
1  c  All-purpose flour
1  t  Baking powder
    Pinch of salt
1/2  c  Plus 2 tb granulated sugar
2  lg  Eggs
1/2  ts  Orange extract
1  c  Semi-sweet chocolate chips
40    Walnut or pecan halves

1. Grease 2 cookie sheets. Dust with the flour-sugar mixture and tap off excess. 2. FILLING: Stirring constantly, cook dates, water and sugar in a small, heavy, preferably nonstick saucepan over medium-low heat 10 minutes or until a thick paste. Stir in 1/2 teaspoon orange extract. Refrigerate until cold. 3. Heat oven to 375F. 4 COOKIES: Mix flour, baking powder and salt. Beat 1/2 cup sugar, the eggs and orange extract in a medium-size bowl with an electric mixer until thick and pale. With mixer on low speed, gradually add flour mixture. Beat just until blended. 5. Using a small rubber spatula, scrape out rounded measuring teaspoonfuls dough 2 inches apart onto prepared cookie sheets. Sprinkle dough with remaining 2 tablespoons sugar. 6. Bake 8 to 10 minutes until cookies are a pale gold. Remove to wire racks to cool. 7. Spread flat side of each cookie with 1 1/2 teaspoonfuls date mixture, mounding it slightly in center. Spread melted chocolate over date mixture, working from edge to the center, until filling is completely covered. Top each with a nut half before chocolate sets. 8. Refrigerate until chocolate sets. Store airtight with waxed paper between layers in refrigerator. Per cookie: 87 cal, 1 g pro, 15 g car, 3 g fat, 11 mg chol, 21 mg sod.

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