Mandelbrot With Fresh Indio Dates

• 1/2 cups Vegetable Oil
• 2 whole Eggs, Beaten
• 1/2 teaspoons Baking Powder
• 1 pinch Salt
• 2/3 cups Sugar
• 1/2 teaspoons Vanilla Extract
• 1/2 teaspoons Almond Extract
• 2 cups All-purpose Flour
• 1/2 cups Fresh Dates, Chopped (See Note)
• 1/2 cups Whole Almonds, Roughly Slivered Or Chopped
• 1/8 cups Ground Cinnamon

1. Note: For the dates, I used one each of Medjool, Barhi, Zahidi, Brunette, Halawi, Khadrawi, and Honey. You could used the diced dates from the purple box, but they are not as good!
2. Preheat oven to 350F.
3. In a mixing bowl, add oil to eggs and whisk together. Add baking powder and beat well. Add salt, sugar, vanilla, and almond extract and beat again. Next, add 1 cup of flour, the dates, and the almonds. Mix well and make certain you are breaking up the date conglomeration. Add the remaining cup of flour and make sure everything is thoroughly incorporated. Yes, this is supposed to be a sticky dough.
4. Divide dough into thirds. Wet hands with cold water and shape into logs about 10" long and 2" wide, placed a few inches apart on a cookie sheet lined with parchment. Coat each log heavily with cinnamon and bake for 20 minutes.
5. Turn oven down to 325F. Remove the logs, and immediately begin slicing off 1/4" pieces on the bias. Place the cookies on a clean baking sheet and toast in the oven for about 8 to 10 minutes. Remove from the oven and flip all cookies and toast again for another 8 to 10 minutes until golden brown.
6. This recipe makes about 36 cookies. I heart dates, I really do!

vegetable oil, eggs, baking powder, salt, sugar, vanilla, almond extract, allpurpose, fresh dates, ground cinnamon

Taken from tastykitchen.com/recipes/desserts/mandelbrot-with-fresh-indio-dates/ (may not work)