For our 2nd wedding anniversary my husband gave me a card that said "we can still have dates" along with a package of dates! I thought what in the world will I do with these? So tonight I made this recipe and it turned out great! While I was mixing the ingredients it seemed too thick but it actually came out perfect. The best part is the delicious icing. Next time I'll make a double batch. Now I can't wait to offer my husband a date in a bar!
For our 2nd wedding anniversary my husband gave me a card that said "we can still have dates" along with a package of dates! I thought what in the world will I do with these? So tonight I made this recipe and it turned out great! While I was mixing the ingredients it seemed too thick but it actually came out perfect. The best part is the delicious icing. Next time I'll make a double batch. Now I can't wait to offer my husband a date in a bar!
i liked this recipe a lot. the richness of the fruit complements the tart acidity of the lemon. i substituted raisins for dates (plumped them up first by cooking them with enough water to cover on the stove - when the water was all absorbed i ground them up in the food processor) and they taste great! to make the icing more tart i left out the milk and added more lemon juice.
These are wonderful and easy to make. They are very sweet and addictive. I used a 9X9 pan and cut them into 36 little square pieces. Thank you for the recipe.
These were gone in a flash! I don't love dates so I wasn't sure I'd like these but they were so good that we couldn't stop eating them!
Just drizzle the glaze over the bars because it's too sweet.
Yummy! These are chewy and the lemon really makes it. I used whole wheat pastry flour instead with no problems. My husband LOVES these served with lemon gelato! My 4 year old would only lick the icing though.
These were overly sweet maybe because my chopped dates had sugar on them. I didn't notice that until after I baked them and then looked at the dates again and the second ingredient was sugar. Too sweet!!
I doubled this recipe and made it gluten free by subbing the flour and adding a half teaspoon of xanthum gum. Took to a party and they were a big hit everybody loved them! When making the glaze don't heat too long or hot as the butter solids seperate.
Not the greatest. Let me just say though that I'm not a big fan of dates. These tasted very healthy not like a guilty pleasure (which is what a cookie is all about in my opinion). The lemon glaze helps but I certainly wouldn't make these again.
