|
|
Marshall Field's Chinese Chews (1947)
Makes 3 dozen cookies
Ingredients
- 2 lbs 8 oz brown sugar
- 6 eggs
- 6 oz unsweetened baking chocolate
- 1 ½ cups butter
- ½ cup honey
- 1 lb 12 oz dates (one large tub) cut in small pieces
- 6 oz pecans, cut in ½ inch pieces
- 1 ¾ cups cake flour
- 1 tsp vanilla
- ¾ lb powdered sugar
Instructions
- Preheat oven to 350 degrees. Beat eggs. Add sugar to eggs and beat for five minutes.
- Partially melt chocolate in microwave at 50% power. Add butter to chocolate and finish melting all.
- Add honey and vanilla to butter/chocolate mixture and combine well. While still warm, fold this mixture into sugar/egg mixture. Add dates and nuts and fold until well incorporated. Slowly mix in flour, a little at a time.
- Grease two cookie sheets well. Spread batter into pans. Bake at 350 degrees for 25 minutes.
- Cut into 1 ½ x ½ inch bars. (Or, scoop out walnut-sized chunks of brownie and shape into balls) Roll in powdered sugar.
|
I would never have thought to put dates with chocolate. But many years ago, somebody did. And the result, as exemplified in this 1947 recipe from Marshall Field's, is way better than any of you date-doubters out there might expect. Requested by reader Ellen G., this really is a never-goes-dry, wonderfully chewy brownie recipe. During baking, the dates sort of “disappear” magically melting into the brownies. Nuggets of nuts add texture. While the pan's still warm, cut the brownies into small bars, (shape these into little balls if you like) and roll in powdered sugar. My boys—date-haters all—had no idea these sweets had dates in them. Party planners? They also keep really well. Next, I'm going to try baking these with date paste...
|
|
Recipes by Alphabet
Recipes by Meal Part
|
|
