Recipe - Stuffed Date Drops

30 Dates; Large, Slitted Length
30 Pecan Halves; Small

BARS
One fourth cup Butter Or Margarine; Melted
1 cup Brown Sugar; Packed
One half cup Sour Cream
2 Eggs; Large, Beaten
1 teaspoon Vanilla
1 cup Flour; Unbleached
One fourth teaspoon Baking Powder
One fourth teaspoon Baking Soda
One fourth teaspoon Salt
One fourth teaspoon Ginger; Ground

Slit the dates (about 8 ozs worth) and stuff with pecan halves; set aside.
In saucepan melt butter or margarine and stir in brown sugar until well
blended. Remove from heat; cool to lukewarm. Blend in sour cream, eggs,
and vanilla; mix thoroughly. Stir together the flour, baking powder,
baking soda, salt and ginger. Add to sour cream mixture; mix well. Pour
into a greased 13 X 9 X 2inch baking pan. Carefully arrange stuffed
dates atop batter in lengthwise rows with 6 stuffed dates in each row.
Bake at 350 degrees F. for 25 to 30 minutes. Cool; cut into bars,
allowing 1 date per par. Sift powdered sugar over the top if desired.

Makes 30 bars.

From Better Homes & Garden's Homemade Cookies Cookbook, via The Home BBS.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/travel.zip