This Christmas cookie recipe is an old family favorite, passed down to my mother from her mother.

1 stick salted butter
3/4 cup granulated sugar
8 oz pitted dates, chopped
1 teaspoon vanilla extract
1 and 1/2 cup Rice Crispies
Powdered sugar for coating

Melt butter, sugar, and dates together in a saucepan over low to medium heat, stirring to combine, until the mixture is smooth. Add vanilla. Stir in Rice Crispies. Remove mixture from heat and let it cool until it is safe to handle, but still soft. Form into balls by hand. Roll in powdered sugar. Makes 42.

NOTES
-Margarine may be substituted for butter, but you must check the ingredients list to ensure it is a variety with no water in it. Otherwise, the Rice Crispies will get soggy and the recipe will be ruined.
-The dates may take a while to melt and often will not melt completely. The more finely the dates are chopped, the easier they will melt and the smoother the texture of the resulting cookie will be. I've found that using a food processor works best for this. Do not attempt to use higher heat levels to melt the dates, or the mixture may burn.
-IMPORTANT: Make sure the dates don't have pits in them, or you will break your teeth.