Preparation:
Preheat oven to 350 degrees.
Use a blender or food processor to chop pecan pieces until finely ground.
Sift
biscuit mix, and stir in the pecans. Set aside.
Use blender or food processor to purée dates, gradually adding egg whites
and
warm water. Beat several minutes until creamy. Melt butter, and then stir in
date cream and vanilla. Fold liquid ingredients into biscuit mix. Stir only
until blended.
On an ungreased cookie sheet, form dough into cookies 1/4" thickness by 2"
diameter. Press a thumb print into the middle of each. Decorate each cookie
with 1/4 teaspoon of jam and/or a pecan half.
Bake at 350 degrees for 7-10 minutes until touches of light brown can be
seen.
Makes 3 dozen cookies. |
