Starbuck's Italian Date Thumbprints
These versatile, soft, buttery cookies are as fun to make as they are to eat.
They can also be made in a chocolate version by substituting 2 tablespoons of cocoa
for the flour. For a dressier presentation, add 1 teaspoon of Turkish (finely) ground
coffee, form into balls, roll into confectioners' sugar following baking for
miniature Italian wedding cakes.
- 1 cup plus 1 tablespoon all-purpose flour
- 3 1/2 tablespoons potato flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup chopped dates
- 1/2 cup hot double-strength Starbucks Christmas Blend or other dark roast coffee
- 1/2 cup unsalted butter, room temperature
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/2 cup orange marmalade
- Heat oven to 375 degrees F. Line baking sheets with parchment paper or lightly
- Sift together flour, potato flour, baking powder and salt; set aside.
- Soak the dates in the hot coffee for at least 30 minutes. Drain coffee but reserve
1 teaspoon of the liquid.
- Cream butter and sugar in a mixture bowl until light and fluffy. Add the egg,
milk, reserved coffee and vanilla extract and mix until blended.
- Add soaked dates into the flour mixture and toss just to coat lightly. Add flour
into the creamed mixture and mix until smooth.
- Form approximately 2 tablespoons of dough into a ball by rolling between palms.
Make an indentation in the center of each ball and place on prepared baking sheet
at least 3 inches apart. Fill each indentation with 1/2 teaspoon of orange marmalade.
- Bake cookies in preheated oven for 12 to 15 minutes or until lightly golden.
Cool thoroughly on racks before serving.
- Garnish with orange peel or a stick of cinnamon.
Yield: approximately 36 cookies
Posted by FootsieBear at Recipe Goldmine 7/17/01 9:35:05 am
Source: wfaa.com - Melody Brown demonstrated the recipe which aired on Wednesday,
December 16, 1998
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