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Grecian Date Rolls

Yield 6 1/2 dozen


  • 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

How to Make It

  1. Cream butter in a large mixing bowl; 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, beating well after each addition. Chill 1 hour.

  2. Divide dough into 3 equal portions. Roll each portion to 1/8- inch thickness between two sheets of waxed paper. Cut into 2-inch squares. Place 1 date in center of each square; fold and press dough around date.

  3. Combine pecans and remaining sugar in a small mixing bowl; stir well. Dip cookies in egg whites (at room temperature); roll in pecan mixture.

  4. Place 2 inches apart on greased cookie sheets. Bake at 350° for 20 minutes or until lightly browned. Remove from cookie sheets, and cool on wire racks. Store in airtight containers.

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