Elegant Date Fingers
|Pitted dates||3⁄4 Pound, cut into pieces (About 2 Cups)|
|Hot water||1 Cup (16 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Butter||3⁄4 Cup (12 tbs)|
|Grated orange peel||1 Teaspoon|
|Almond extract||1⁄8 Teaspoon|
|Firmly packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||3⁄4 Teaspoon|
|Uncooked rolled oats||1 1⁄4 Cup (20 tbs)|
|Confectioners sugar||2 Tablespoon|
Invert a 9x9x2-inch pan onto piece of waxed paper; using a knife, mark around pan to form outline without cutting through paper and set aside; turn pan right side up and grease bottom.
Combine dates, water, and orange juice in a saucepan and cook over medium heat, stirring occasionally, about 15 minutes, or until mixture is blended and thick.
Stir in pecans; set aside.
Cream butter with orange peel and extract; add brown sugar gradually, beating until fluffy.
Sift flour, baking soda, and salt together; add in thirds to creamed mixture, mixing until blended after each addition.
Stir in rolled oats.
Press half of the mixture into an even layer on bottom of pan.
Spread filling over dough to within 1/4 inch of sides of pan; pat remaining dough over the marked off square of waxed paper; invert waxed paper onto top of filling and press down gently; carefully peel off waxed paper.
Bake at 400Â°F 20 to 25 minutes, or until golden brown.
Cool completely; cut into bars and remove from pan.
Sift the confectioners' sugar over cookies.