1/3 cup butter or margarine, softened
¾ cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
1¼ cups self-rising flour
½ cup sour cream
1 8-ounce package pitted dated, snipped
½ cup broken walnuts
Butter Icing (below)

Preheat oven to 400°F.  Lightly spray cookie sheets with non-stick vegetable spray.

In a medium bowl, beat butter for 30 seconds.  Gradually add brown sugar, beating until fluffy.  Add egg and vanilla; beat until combined.  Add flour alternately with sour cream, beating until just combined.  Stir in dates and walnuts.

Drop by rounded teaspoonfuls, 2-inches apart, on prepared cookie sheets.

Bake 8 to 10 minutes or until lightly browned.  Cool on a wire rack.  Drizzle with Butter Icing.

BUTTER ICING

1 cup confectioners’ sugar
2 tablespoons melted butter
1 teaspoon vanilla extract
2 to 3 teaspoons milk

In a small bowl, combine all ingredients, stirring until of drizzling consistency.

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