DATE BOWS
FOR THE FILLING:
1 cup chopped dates (or pitted dates, chopped)
3/4 cup orange juice
1/3 cup finely chopped toasted pecans
FOR THE DOUGH:
2 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup cold butter
1/2 cup milk
FOR TOPPING:
Powdered sugar or Orange Icing (recipe follows)
TO MAKE THE FILLING:
Ahead of baking time, combine dates and orange juice in saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, until thick, about 10 minutes. Stir in pecans. Remove from heat; let cool.
TO MAKE THE DOUGH:
In large bowl, combine flour and salt. With pastry blender or two knives used scissors-fashion, cut in butter until mixture resembles fine crumbs. Slowly add milk, stirring just until dough is moist and blended. Turn dough out onto floured surface and form into ball.
TO MAKE THE BOWS:
Divide dough into two equal pieces. On a lightly floured pastry cloth, roll one piece of dough to an 8x18-inch rectangle; spread half of the date filling lengthwise over one-half side of the dough rectangle. Fold over the dough lengthwise to enclose the filling, making a 4x18-inch rectangle. Trim edges for a neat appearance.
Cut the rectangle into 12 (4-inch) strips. Twist each strip once in center to form "bow". Place bows on lightly greased baking sheets. Repeat with remaining half of dough and filling.
Bake in preheated 400 degree F oven 20 minutes or until golden; remove to wire racks to cool.
Sift powdered sugar over cooled bows or drizzle with Orange Icing, recipe below.
ORANGE ICING
In a small bowl, combine:
1 cup sifted powdered sugar
1 tablespoon orange juice
Stir until smooth; add a teaspoon more orange juice at a time if necessary to obtain a drizzling consistency.
Makes 2 dozen cookies |