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1
Preheat oven to 350 degrees and line a 12 x 18 inch pan with parchment paper.
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2
Whisk together flours, sugar, salt, baking powder and soda. Cut in butter with pastry cutter (or mix in the bowl of a food processor). Cut (or process) until mixture is very fine.
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3
If using a blender, transfer to a large bowl.
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4
Add pecans and dates.
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5
Mix cream and vanilla and pour over top of mixture. Mix with a fork until a crumbly dough forms.
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6
Can form into flat rounds - 12 (2.5 inch) or 18 (1.5 inch and place on bake sheet. (Recipe calls for turning dough onto work surface and pressing out dough and cutting rounds.)
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7
Brush with cream and sprinkle with sugar.
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8
Bake 20 min (18 rounds) or 25 min (12 rounds).
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9
Best served same day. Can be stored in air tight container at room temperature for up to 2 days.
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10
Variations: Substitute dates and pecans with
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11
- orange rind zest and raisins
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12
- dried apricots, almonds, and almond extract (for vanilla)
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13
- dried chopped pears and 2 T finely chopped candied ginger.
