3\/4 cup unsifted all-purpose\u00a0flour
\n1 teaspoon baking powder
\n1\/2 teaspoon salt
\n2 eggs
\n1 cup light brown sugar, packed
\n1 cup corsely chopped walnuts
\n1 cup sliced dates
\n1 teaspoon vanilla extract
\nconfectioners sugar<\/p>\n
Preheat oven to 350 degrees F. Lightly grease and line the bottom of a 9x9x2 baking pan with waxed paper.<\/p>\n
Sift flour with baking powder and salt. Set aside.\u00a0 In a medium bowl, with an electric mixer, beat eggs until light. Gradually add brown sugar, beating until smooth and fluffy. Add dates, nuts, and vanilla and mix thoroughly. Stir in the dry ingredients, mix well. Spread in prepared pan\/<\/p>\n
Bake 25-30 minutes or until surface springs back when lightly pressed with\u00a0fingertips.\u00a0 Cool slightly. Remove from pan to wire rack and pull off waxed paper from the bottom.<\/p>\n
With a sharp knife cut into 24 bars while still warm. Cut diagonal to form for a pretty shape. To serve\u00a0roll or dust with confectioners sugar. Makes 24 cookies.<\/p>\n
Recipe: from Mary\u00a0 Roth (?) –\u00a0 Artist in Building Two at the Windmill (Vendor)<\/p>\n","protected":false},"excerpt":{"rendered":"
3\/4 cup unsifted all-purpose\u00a0flour 1 teaspoon baking powder 1\/2 teaspoon salt 2 eggs 1 cup light brown sugar, packed 1 cup corsely chopped walnuts 1 cup sliced dates 1 teaspoon vanilla extract confectioners sugar Preheat oven to 350 degrees F. Lightly grease and line the bottom of a 9x9x2 baking pan with waxed paper. Sift…<\/p>\n