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1
For dough: Beat butter at medium speed with a mixer until smooth.
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2
Add the 1/4 cup of sugar and beat 2 minutes.
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3
Add 1/4 cup honey, vanilla, and egg, beating until well blended.
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4
In separate bowl, combine flour, baking powder and salt with a whisk.
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5
Add flour mixture to egg mixture, stirring just until moist.
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6
Divide the dough in half, and gently press each half of dough into a square on plastic wrap.
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7
Cover with additional plastic wrap and chill for 8 hours.
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8
Filling:.
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9
Preheat oven to 375F Coat a 9-inch square pan with cooking spray and set aside.
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10
Place dates and orange rind in a food processor, and process until all are minced.
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11
Combine boiling water, 2 tbs sugar and 2 tbs honey, stirring until sugar dissolves.
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12
Stir in fresh orange juice.
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13
With processor on, slowly add orange juice mixture to date mixture through the food chute.
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14
Process until well blended, scraping sides occasionally; set aside.
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15
Working with one portion of dough at a time (cover remaining dough to keep from drying), roll each portion to a 9-inch square on a heavily floured surface.
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16
Fit one portion into the bottom of the baking pan.
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17
Spread date mixture evenly over the dough in the pan.
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18
Place the remaining square of dough on top of the date filling.
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19
Combine the milk and egg yolk in a small bowl, stirring with a whisk.
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20
Brush milk mixture over top of dough.
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21
Bake for 30 minutes or until top is golden.
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22
Cool 30 minutes on wire rack.
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23
Remove from pan and cool completely.
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24
After the bars have cooled completely, transfer to a flat surface or sturdy cutting board and use a sharp, heavy knife to cut into pieces.
