It’s a fancy new bar cookie that really shows off the delicious ingredients it’s made of. There’s a buttery, pastry layer topped by a moist, chewy layer filled with Dromedary Dates and Diamond Walnuts. You’ll find these two naturally nutritious ingredients together in many a favorite family recipe — in cakes, cookies, candies and breads. It’s that traditional flavor combination, Diamond Walnuts and Dromedary Dates, that makes this Double Decker so special.
Pastry Layer: 1-1/4 cups sifted all-purpose flour; 1/3 cup granulated sugar; and 1/2 cup butter or margarine. Combine flour, sugar and butter and blend to fine crumbs. Pack into bottom of greased 9-inch square pan. Bake at 350 F about 20 minutes, until edges are lightly browned.
Top Layer: 1/3 cup light brown sugar, packed; 1/3 cup granulated sugar; 2 eggs; 1 teaspoon vanilla extract; 2 tablespoons all-purpose flour; 1 teaspoon baking powder; Vz teaspoon salt; 1/4 teaspoon ground nut-meg; 1 cup chopped Diamond Walnuts; 1 (8-oz.) package Dromedary Pitted Dates, snipped, or Dromedary Chopped Dates; powdered sugar. Combine the sugars, eggs and vanilla, and beat together well. Sift flour with baking powder, salt and nutmeg, and add to first mixture. Stir in Diamond Walnuts and Dromedary Dates. Turn batter into pan over hot baked pastry layer. Bake at 350 F about 20 minutes longer. Cool in pan, sprinkle top with powdered sugar, then cut into bars.
Makes 18 bar cookies, (about 2-3/4 x 1-3/8 inches)