Gingerbread Cookies with Dates| Becel

Ingredients

• 1 cup (250 mL) chopped pitted dates, divided
• 1/4 cup (60 mL) hot water, very hot, almost boiling
• 2 1/4 cups (550 mL) all-purpose flour
• 3/4 tsp. (3 mL) baking powder
• 3/4 tsp. (3 mL) baking soda
• 1 tsp. (5 mL) ground ginger
• 1/2 tsp. (2 mL) ground cinnamon
• 1/4 tsp. (1 mL) ground nutmeg
• 1/4 tsp. (1 mL) salt
• 1/8 tsp. (0.5 mL) ground cloves
• 1 egg
• 1 cup (250 mL) firmly packed brown sugar
• 2 Tbsp. (30 mL) molasses
• 2 Tbsp. (30 mL) Becel® salted margarine sticks or unsalted margarine sticks, melted
• 2 1/2 Tbsp. (37 mL) granulated sugar