3\/4 cup unsifted all purpose flour
\n1 tsp baking powder
\n1\/2 teaspoon salt
\n2 eggs
\n1 cup light brown sugar, packed
\n1 cup slice dates
\n1 cup coarsely chopped walnuts
\n1 tsp vanilla extract
\nconfectioners sugar to dust with<\/p>\n
Preheat oven to 350 degrees. Lightly grease and line the bottom of a 9x9x2 baking pan with waxed paper or parchment.<\/p>\n
Sift the flour with the baking powder and salt. Stir and set aside.<\/p>\n
In a medium bowl, with electric mixer beat the eggs and sugar until light. Add the brown sugar. beating until smooth and fluffy.<\/p>\n
Add the chopped dates, chopped nuts and vanilla and mix well. Stir in the dry ingredients and mix well.<\/p>\n
Spread into the prepared pan.<\/p>\n
Bake 25 to 30 minutes, or until surface springs back when lightly pressed with fingertips.<\/p>\n
Cool slightly. Remove from pan to wire rack, peel off the wax paper while still warm.<\/p>\n
With a sharp knife, cut into 24 bars while still warm, cutting at an angle to make diamond shaped cookies.<\/p>\n
Dust lightly with confectioners sugar.<\/p>\n
Makes 24 cookies.<\/p>\n
Recipe from Mary Roth from the Windmill\u00a0<\/em><\/p>\n Been a family tradition since the recipe was shared in the 1980’s. Great way to use fresh dates at other times for a nice treat. Recipe given by Mary Roth at the Windmill Farm Market when we both were vending there.<\/p>\n","protected":false},"excerpt":{"rendered":" 3\/4 cup unsifted all purpose flour 1 tsp baking powder 1\/2 teaspoon salt 2 eggs 1 cup light brown sugar, packed 1 cup slice dates 1 cup coarsely chopped walnuts 1 tsp vanilla extract confectioners sugar to dust with Preheat oven to 350 degrees. Lightly grease and line the bottom of a 9x9x2 baking pan…<\/p>\n