Date N’ Nut Elephant Ears
Makes 12 cookies
2 to 2-1 / 2 cups all-purpose flour
1 / 4 cup sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 / 2 teaspoon salt
1 / 2 cup water
1 / 4 cup butter or margarine
1 large egg
Date N’ Nut Filling
1 cup sugar
1 cup finely chopped pecans
2 teaspoons ground cinnamon
2 tablespoons melted butter or margarine
3 / 4 cup chopped dates
In a large bowl, combine 3 / 4 cup flour, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
In small bowl, combine 1 cup sugar, pecans and cinnamon; set aside.
Roll dough to 12-inch square. Brush with melted butter; sprinkle evenly with dates and 1 cup sugar mixture. Roll up tightly as for jelly roll; pinch seam to seal. Cut into 1-inch slices. Roll each slice to 6-inch circle using remaining sugar mixture in place of flour on surface. Turn each slice during rolling to coat top and bottom. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake at 375oF for 10 to 15 minutes or until done. Cool on baking sheets 5 minutes; remove to wire racks to cool completely.
Serving size: 1 cookie; 3 ounces
Calories 320; Total fat 13 g; Saturated fat 4.5 g;
Cholesterol 35 mg; Sodium 160 mg; Carbohydrates 49 g; Dietary fiber 3 g; Sugars 28 g; Protein 4 g