Title: DATE & GINGER FANS
Categories: Cookies
Yield: 16 servings
1/4 c Unsalted butter
2 T Light corn syrup
4 oz Semisweet chocolate; chopped
6 oz Graham crackers; crushed
1/2 c Pitted dates; chopped
1/3 c Preserved stem ginger;chop'd
Melt butter, corn syrup and chocolate in a large bowl placed over a pan of
gently simmering water, stirring frequently until well blended. Add
graham crackers, dates and ginger to chocolate mixture. Mix thoroughly.
Spread evenly in a 9-inch-fluted flan pan with removable bottom, smoothing
with the back of a spoon. Refrigerate 1 to 2 hour or until firm.
Carefully remove side from pan. Cut mixture in even-sized, wedge-shaped
pieces. Using a spatula, carefully loosen cookies from base of pan,
sprinkle with powdered sugar, then arrange neatly on a serving plate.
Keep refrigerated, or in a cool place, until serving. Can be stored in an
airtight container in a cool place for 2 to 3 days. Source: "The Book of
Cookies" by Pat Alburey, HP Books.
