1 c Butter; room temp
1/2 c Sugar
2 ts Vanilla extract
2 c All-purpose flour
2 c Pecans; finely chop
1 c Dates; pitted/chop
Powdered sugar Recipe by: Jo Merrill Cream butter and sugar in large bowl. Mix in vanilla and stir in flour. Add pecans and dates; mix thoroughly. Shape dough into walnut-sized balls. Transfer to waxed paper-lined tray. Freeze 15 minutes or refrigerate overnight. Preheat oven to 350 degrees. Grease baking sheets. Arrange cookies on sheets, spacing 1 inch apart. Bake until golden, about 15-20 minutes. Roll in powdered sugar. Let cool slightly then roll in powdered sugar again. Store cookies in airtight container. —–

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