1 lb. pitted dates
Pecans or walnut halves
1/2 stick butter
3/4 c. brown sugar (do not pack)
1 egg
1 1/4 c. sifted flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 c. dairy sour cream
Tinted powdered sugar, optional

Note: Divide dates into 2 portions (1/2 lb each). One half pound of the dates should be left whole. The remaining half pound of dates should be chopped and added to the batter below.

Press a nut half into the center of each date (it may be necessary to use smaller nut pieces in order to keep dates whole). Proceed until 1/2 lb of dates have been used.

Chop remaining dates coarsely, using a knife oiled with vegetable oil or Crisco to prevent sticking.

Thoroughly cream butter and sugar. Add egg. Mix well.

Sift together flour, soda, baking powder and salt. Add dry ingredients alternately with sour cream to egg mixture.

Add remaining 1/2 lb. of the dates.

Mix thoroughly but lightly, until dates are coated with batter.

Press one whole date into the top of each cookie. Spray lightly with vegetable oil spray. Dust with a sprinkling of sugar.