Ingredients
2
rolls (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4
cup unsweetened baking cocoa
1/4
cup orange marmalade
1
teaspoon orange-flavored liqueur or orange-flavored extract
1
teaspoon vanilla
1
package (8 oz) chopped dates
1
cup chopped cashews
Preparation
Heat oven to 350°F (or 325°F for dark or nonstick cookie sheets). Spray large cookie sheets with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften.
In large bowl, break up cookie dough. Add cocoa, marmalade, liqueur, vanilla and 1 tablespoon water; beat with electric mixer on medium speed until blended. Stir in dates and cashews until well blended. Cover; refrigerate 30 minutes for easier handling.
Shape dough into 1 3/4-inch balls. Bake 11 to 18 minutes or until puffed and edges are set. Do not over bake. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 15 minutes. Store in covered container.
