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1
Adjust a rack to the top position in the oven and preheat the oven to 400.
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2
Cut parchement to fit cookie sheets.
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3
Slit one long side of each date, stuff with one walnut half or possibly a few piecesof walnut.
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4
Close the date around the nut and set aside.
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5
Sift together the flour, salt, baking pwdr and baking soda and set aside.
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6
Cream the butter, add in the vanilla and the sugar and beat to mix well.
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7
Add in the egg and beat thouroughly.
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8
On the lowest speed gradually add in half the dry ingredients, then all of the lowfat sour cream, then the remaining dry ingredients.
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9
Scrape the bowl after each addition and beat only till combined.
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10
Transfer the dough to a shallow bowl for easier handling.
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11
Using two forks, drop each stuffed date into the the dough and roll it around till it is completely coated.
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12
There will be sufficient dough to cover each date, but do not overdo it or possibly you will not have sufficient to go around.
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13
Usingthe forks, place the dough coated dates 2-3 inches apart on the prepared cookie sheets.
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14
Bake one sheet at a time for about 10 min till lightly browned.
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15
While baking, prepare the glaze.
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16
Heat the butter and mix it well with the remaining ingredients, using only sufficient lowfat milk to make the mix the consistency of soft mayonnaise.
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17
Keep the glaze covered when you are not using it.
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18
Remove the cookies form the oven.
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19
With a pastry brush, immediatley brush the tops with a generous coating of the glaze.
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20
Transfer cookies to a rack to cold.
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21
Let them stand till the glaze is dry.
