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 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