YIELD Makes 2 dozen cookies
|1||cup chopped dates|
|1‑3/4||cups all-purpose flour|
|1/2||teaspoon baking powder|
|1/2||cup (1 stick) butter, softened|
|1/2||cup packed dark brown sugar|
|2||teaspoons rum extract|
|1/2||cup walnut pieces, chopped|
- Soak dates in water in small bowl at least 30 minutes or up to 2 hours.
- Preheat oven to 350°F. Grease cookie sheets; set aside. Combine flour, baking powder and salt in medium bowl.
- Beat butter in large bowl with electric mixer at medium speed until smooth. Gradually beat in brown sugar; increase speed to high and beat until light and fluffy. Beat in egg and rum extract until fluffy. Gradually stir in flour mixture alternately with date mixture, mixing just until combined after each addition. Stir in walnuts until blended.
- Drop level tablespoonfuls of dough about 1-1/2 inches apart onto prepared cookie sheets. Bake 14 minutes or until just set. Transfer to wire racks to cool completely. Store in airtight container.
|Serving Size:||1 cookie|
|Saturated Fat||3 g|
|Total Fat||6 g|
|Calories from Fat||40 %|
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