- 3/4 cup butter or margarine, softened
- 1 cup sugar, divided
- 1 egg yolk
- 3 cups all-purpose flour
- 1/2 cup milk
- 2 (8 ounce) packages pitted dates
- 1 cup chopped pecans
- 2 egg whites, lightly beaten
Cream butter; gradually add 1/2 cup sugar, beating until light and fluffy. Add egg yolk; beat well. Gradually add flour to creamed mixture alternately with milk, beginning and ending with flour; beat well after each addition. Divide dough into thirds; chill 1 hour.
Roll one portion of dough to 1/8 inch thickness between 2 sheets of waxed paper; keep remaining dough chilled until ready to use. Remove top layer of waxed paper, and cut dough into 2 inch squares. Place 1 date in center of each squares; fold and press dough around date. Combine pecans and remaining sugar; stir well. Dip cookies in egg whites; roll in pecan mixture.
Place 2 inches apart on greased cookie sheets. Bake 1t 350° for 20 minutes or until lightly browned. Remove to wire racks to cool. Repeat procedure with remaining dough.
Yield: 6 1/2 dozen.