Pockets full of sweet orange-flavored date and nut filling covered in a brown butter icing.
Ingredients: 1/2 cup butter, softened, 2/3 cup packed brown sugar, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/8 teaspoon salt, 1 egg, 1/2 teaspoon vanilla, 1 cup all-purpose flour, 2/3 cup whole wheat flour (or all-purpose), 1 8-ounce package sugar-coated chopped pitted dates, 1/3 cup orange juice, 1/4 cup granulated sugar, 1/4 cup chopped walnuts or pecans. Icing: 2 tablespoons butter, 3/4 cup sifted powdered sugar, 1/4 teaspoon vanilla, 2-3 teaspoons milk.
Instructions: In a large mixing bowl beat butter for 30 seconds. Add brown sugar, baking powder, cinnamon, and salt. Beat in egg and vanilla until combined. Beat in all-purpose flour, then whole wheat flour. Cover and chill for 1 hour or until easy to handle.
Make filling: in a food processor bowl combine dates, orange juice, granulated sugar, and nuts. Cover and process until smooth, stopping as necessary to scrape sides.
Preheat oven to 375 degrees. On a lightly floured surface, roll dough until 1/8 inch thick. Using a floured 2 1/2-inch round cookie cutter, cut out dough. Place cutouts 1/2 inch apart on an ungreased cookie sheet. Spoon 1 level teaspoonful of the date filling onto center of each round. Fold in half. Seal edges, pressing with tines of fork.
Bake in preheated 375 degree oven for 7-9 minutes or until edges are firm and bottoms are light brown. Transfer cookies to wire racks to cool completely.
Make icing: In a small saucepan heat butter over medium-low heat for 10-12 minutes or until light brown. Remove from heat. Gradually stir in powdered sugar and vanilla (mixture will be crumbly). Gradually stir in enough milk to make of drizzling consistency. Drizzle over cooled cookies and allow to harden.
Makes 2-3 dozen pockets.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.
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