- Prep time 1 hour
- Total time 2 hours & 30 minutes
- Portion size 32 servings
Ingredients
Date Caramel:
Cookies:
Method
Date Caramel
In small sauce- pan over medium-high heat, stir together dates, baking soda, brown sugar and 1 1/4 cups water; bring to boil. Reduce heat to medium; cook, stirring, until date pieces soften and break up. Remove from heat; let cool slightly. Stir in butter and van- illa; transfer mixture to blender. Blend until smooth; add flour and blend until smooth. Let cool.
Cookies
In food processor, pulse pecans until finely ground. Add flour, baking soda and salt; pulse to com- bine. Set aside.
In large bowl, using electric mixer on high speed, beat butter with sugar until light and fluffy, 1 to 2 minutes; beat in egg. On medium speed, beat for 2 minutes. On low speed, beat in reserved pecan mixture just until smooth. Knead dough into ball; shape into disc. Wrap in plastic wrap; refrigerate for 1 hour.
Preheat oven to 350°F. Grease 30 to 32 cups of 1-inch mini muffin pans. Form dough into 1 tbsp balls; press into bot- toms and up sides of muffin cups. Fill each shell with 4 tsp of reserved Date Caramel. Bake until edges of shells are golden, 12 to 15 minutes. Let cool in pans on wire racks for 15 minutes. Transfer directly to racks; let cool completely. Sprinkle with fleur de sel. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)
Nutritional facts Per serving: about
- Iron 0.3 mg
- Fibre 0 g
- Sodium 75 mg
- Sugars 5 g
- Protein 1 g
- Calories 95
- Total fat 6 g
- Potassium 20 mg
- Cholesterol 20 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
