10 Tbs all purpose flour (that's a level half cup, plus 2 Tbs, which is an unusual measure, but the exact right amount.)
Then add the wet to the dry and stir until combined
Stir in 1/2 cup chopped dates.
Mixture should be just a little too gooey to handle. This is good. Cover the bowl, put it in the refrigerator and let it rest several hours.
Next day, make a small container of powdered sugar with some cinnamon. Drop a half Tbs spoonful of dough into the mixture, put on a tight fitting lid and shake the container until the dough ball is all covered in sugar and nice and round. Put the ball on a cookie sheet pan, then repeat until you have a pan full of dough balls. Bake in preheated 350°F oven for 8 min, and watch them carefully. They should spread a little, then just start to puff up and crack a little. If you leave them in until they fully puff up and dome they will be cakey instead of gooey inside. Still good, but I prefer them moister inside. Watch the last 30 seconds carefully.
This is what you are watching for. See that little glisten inside? perfection.
Let it cool at least a little-- the molten dates stay hotter than the cookie part.
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