DATE AND WALNUT COOKIES
This recipe comes from "Treasured Recipes Old and New 1975," a community cookbook by the Schuyler-Brown Homemakers Extension in Iowa Falls. It was contributed by Wilma Miller, who credits the recipe to her great-aunt. Ms. Miller wrote that the original recipe called for two pounds of walnuts, but that she prefers it with pecans "and not that many." That makes sense. Mixing in even a pound of nuts requires the arms of a sturdy farm wife. The recipe yields enough for an entire church supper.
Provided by Florence Fabricant
Categories snack, cookies and bars, dessert
Time 2h
Yield 6 to 7 dozen cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line one or more baking sheets with parchment. Place flour in a bowl and whisk in the salt, cinnamon and cloves. Set aside.
- Cream butter and brown sugar together by hand or in an electric mixer. Beat in eggs. The mixture will not be smooth. Dissolve the baking soda in 1 tablespoon hot water and stir it in. Stir in the dates and nuts. The batter will be heavy and not easy to mix. Work in the flour mixture, about a third at a time. If your electric mixer has a dough hook, use it for working in the flour.
- Scoop heaping teaspoons of batter onto prepared baking sheet or sheets, making craggy mounds about 1 1/2 inches in diameter. Space them about 1 1/2 inches apart; the cookies will not spread very much. (Alternatively, for neater cookies, you can roll the batter into balls between your palms, then lightly press them down with the back of a spoon or the tines of a fork.) Allow to sit at room temperature 30 minutes to 1 hour before baking. Depending on the size of your oven and your baking sheets, you can form the cookies ready to bake on sheets of parchment paper on your countertop, then transfer them to baking sheets in shifts.
- Bake 15 to 20 minutes, until nicely browned. Let cool, then dust with sifted confectioners' sugar. If you plan to freeze some of the cookies, do not dust them with confectioners' sugar; wait until after they thaw.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 59 milligrams, Sugar 8 grams, TransFat 0 grams
FRUIT AND NUT REFRIGERATOR COOKIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 40
Number Of Ingredients 11
Steps:
- Whisk flour, baking soda, and salt together and set aside. Combine butter and sugar in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy. Add vanilla and egg and beat until smooth. Add flour mixture and beat until combined.
- Remove bowl from mixer and using a wooden spoon, stir in dates, apricots, and pecans. Knead dough briefly until smooth, about 30 seconds. Divide dough in half. Form each half into a rectangular log, 2-by-1 1/2-by-7 1/2 inches. Wrap each log in parchment then in plastic wrap. Refrigerate or freeze until firm, about 4 hours in refrigerator or 2 hours in freezer. Dough can be made ahead up to this point and frozen for up to 3 months.
- Heat oven to 375 degrees. Line baking sheets with Silpats (French nonstick baking mats) or parchment paper. Unwrap one log. Using a very sharp knife, slice dough into cut into 1/4- to 1/8-inch slices. Place on prepared sheets, 20 per sheet, about 1 inch apart. Bake until firm and barely browning around the edges, 10 to 12 minutes. Remove from oven and cool on sheets for about 3 minutes before transferring to wire racks to cool completely. When cool, drizzle with royal icing and let sit 1 hour to set icing.
DATE SWIRL COOKIES
My granddaughter nicknamed my mother Cookie Grandma because she made wonderful cookie-including these crisp and chewy treats. -Donna Grace, Clancy, Montana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- In a saucepan, combine filling ingredients. Cook over medium-low heat, stirring constantly, until mixture becomes stiff, 15-20 minutes. Chill. , For dough, cream butter and sugars in a bowl. Add eggs, one at a time, beating well after each addition. Add extract. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Chill for at least 1 hour. , On a lightly floured surface, roll out half of the dough to a 12x9-in. rectangle, about 1/4 in. thick. Spread with half of the filling. Roll up, starting with the long end. Repeat with remaining dough and filling. Wrap in plastic; chill overnight. , Cut rolls into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 160 calories, Fat 6g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
DATE NUT PINWHEEL COOKIES II
This recipe makes three rolls of dough, which can be frozen until ready to bake.
Provided by Christy McCuiston
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 60
Number Of Ingredients 12
Steps:
- Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.
- Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.
- Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.
- Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.
- Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.
- Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 19.1 g, Cholesterol 17.4 mg, Fat 4.7 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 2.1 g, Sodium 47.8 mg, Sugar 11.3 g
CHEWY DATE COOKIES
Brown sugar, cinnamon, lemon peel and chewy dates make a memorable flavor combination in this old-fashioned favorite, which comes straight from our Test Kitchen ovens. Ideal as a light dessert or slimmed-down snack the sweet treats won't last long in your cookie jar!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream butter and brown sugar. Add egg; mix well. Combine the flours, lemon zest, baking powder, cinnamon, nutmeg and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in dates., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 13-15 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 57mg sodium, Carbohydrate 14g carbohydrate, Fiber 1g fiber), Protein 1g protein.
DATE-NUT REFRIGERATOR COOKIES
Melt-in-the-mouth, rich & crispy. Mix when convenient...slice and bake when convenient. Adapted from Betty Crocker's Picture Cook Book (1950 Edition). The original recipe called for shortening, but l prefer unsalted butter. You could use any solid fat, like coconut oil or even lard. That's up to you. Cooking time is for the entire batch, 2 dozen at a time. Prep time includes 2 hours for chilling. You may need more.
Provided by Laura2of7
Categories Dessert
Time 2h54m
Yield 72 cookies
Number Of Ingredients 11
Steps:
- Sift together the flour, soda, salt and cinnamon. Toss the dates with a small amount of the flour mixture (to prevent sticking) and set aside.
- ln a large bowl, cream the butter with the sugars until smooth. Add the eggs and vanilla and mix thoroughly.
- Mix in the dry ingredients and combine thoroughly.
- Stir in the nuts and dates.
- With your hands, press and mold the dough into a long, smooth roll about 2 1/2 inches in diameter. Wrap in waxed paper, twisting the ends to hold the roll in shape. Chill until firm - several hours or overnight. (To speed up the chilling process, place in freezer.).
- Preheat oven to 400 degrees F. (Moderately hot).
- With a thin, sharp knife cut into thin slices 1/16" to 1/8" thick. Place on ungreased baking sheet, slightly apart.
- Bake until lightly browned, about 6 to 8 minutes.
Nutrition Facts : Calories 62.1, Fat 3.2, SaturatedFat 1.7, Cholesterol 11.9, Sodium 50.3, Carbohydrate 7.6, Fiber 0.3, Sugar 3.6, Protein 0.9
ORANGE DATE PINWHEEL COOKIES
The tang of the orange and sweetness of the dates combine to produce a rich, wonderful cookie.
Provided by Donna
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 17
Steps:
- In a medium saucepan, over medium heat, combine the dates, 1/4 cup sugar, a pinch of salt, orange juice and water. Cook, stirring frequently until the dates have softened. Remove from heat and stir in 1 teaspoon orange zest and pecans. When mixture has cooled, process in a food processor or blender until pecans are finely ground. Set aside.
- Sift together the flour, baking powder, baking soda and 3/4 teaspoon salt; set aside. In a large bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and 2 teaspoons orange zest. Gradually mix in the dry ingredients to form a smooth dough. Divide dough into thirds, wrap in plastic, and refrigerate until firm.
- Roll each third of the dough out into a rectangle 1/4 inch in thickness. Spread 1/3 of the filling over each rectangle leaving a 1 inch strip of dough uncovered on one of the long sides. Starting at the edge opposite of the uncovered strip, roll the dough up jellyroll style and press lightly to seal. Wrap the rolls in waxed paper and refrigerate until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. slice chilled rolls of dough into coins about 1/4 inch thick. Place slices 2 inches apart onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, or until lightly golden. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 113.6 calories, Carbohydrate 17.9 g, Cholesterol 15.4 mg, Fat 4.3 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 2 g, Sodium 82 mg, Sugar 10 g
GRANDMA'S DATE FILLED COOKIES
These cookies have two layers of delicious and light sugar cookies sandwiched with date filling. I even loved these as a kid, when dates weren't COOL!
Provided by Epi-curious
Categories Dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Mix in a sauce pan the dates, sugar and TBSP of flour, water, and lemon juice. Cook this for about 5 minutes on a medium heat, until all are blended well.
- Mix together the shortening, sugar, and eggs.
- Stir in the 2 Tbsps. thick cream and l teaspoons vanilla.
- Sift together the 2 1/2 cups of flour, baking soda and salt. Add to shortening mix to form dough.
- Chill dough for at least 1 to 2 hours.
- Roll out dough in thin layers in small batches and cut with round cookie cutter.
- Put mixture (about a tbsp.) in the center between 2 thin cookies pressed together.
- Bake at 350 degrees on lightly greased sheet pan for 8-10 minutes or until bottoms are lightly browned.
Nutrition Facts : Calories 171.5, Fat 5.3, SaturatedFat 1.5, Cholesterol 17.2, Sodium 68.7, Carbohydrate 29.7, Fiber 1.1, Sugar 18.4, Protein 2.1
DATE AND NUT COOKIES
Loaded with ample doses of sweet dates, raisins, and buttery pecans, this easy recipe for drop cookies from reader Jackie Schulman of Tucker, Georgia, creates a homey and irresistible teatime dessert. There won't be a crumb left of these moist, cakey goodies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 60
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with racks in upper third and middle. In a medium bowl, whisk together flour and baking powder. Add dates, pecans, and raisins, and stir with a wooden spoon until fruit and nuts are coated. In a small bowl, whisk together eggs, 1/2 cup sugar, oil, lemon juice, vanilla, and salt. Add to flour mixture and stir until combined.
- In another small bowl, stir together 2 tablespoons sugar and cinnamon. Drop dough by rounded tablespoons, 1 inch apart, onto parchment-lined baking sheets. Sprinkle with cinnamon sugar. Bake until cookies are golden at edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely.
Nutrition Facts : Calories 197 g, Fat 10 g, Fiber 2 g, Protein 2 g
MOM'S DATE-NUT COOKIES
Quick and easy date-nut cookies! All in one pan! Mom and I have made these every year for Christmas since I can remember. Store in an airtight container.
Provided by Julie Arseneau
Categories Desserts Cookies No-Bake Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium heat. Add sugar, dates, walnuts, and beaten egg. Bring to a boil, stirring occasionally. Boil until dates have softened and melted into the mixture, 3 to 5 minutes. Remove from the heat and stir in rice cereal.
- Place coconut in a shallow bowl.
- Scoop rounded teaspoonfuls of dough and drop them into the coconut, rolling and pressing until coated.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 20.3 g, Cholesterol 17 mg, Fat 9 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 69.9 mg, Sugar 15.7 g
FREEZER DATE COOKIES
This recipe is from the 1981 Sunset Vegetarian Cooking cookbook. The cookies include a combination of dates, coconut and walnuts. Preparation time does not include time for dough to chill in freezer. Cooking time is approximate, depending on how many cookie sheets are in the oven at one time!
Provided by Sydney Mike
Categories Dessert
Time 30m
Yield 5 1/2 dozen, 30 serving(s)
Number Of Ingredients 9
Steps:
- With an electric mixer, beat butter, egg and vanilla until smooth.
- In separate bowl, whisk together flour, baking powder and salt.
- Gradually add flour mixture to butter mixture, beating until blended.
- Stir in dates, coconut and walnuts.
- Form dough into two 1-1/2-inch rolls; wrap in wax paper or foil.
- Chill in freezer until firm enough to slice easily (about 2 hours) or for as long as 1 month.
- When ready to make, preheat oven to 350 degrees Fahrenheit.
- Lightly grease several cookie sheets.
- With sharp knife, cut rolls into 3/8-inch slices.
- Place slices on prepared cookie sheets.
- Bake about 12 minutes or until golden.
- Cool on wire rack.
DATE NUT PINWHEEL COOKIES I
Rolled cookies with a date-filled center.
Provided by Jo-Anne
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 24
Number Of Ingredients 16
Steps:
- Chop pitted dates in food chopper. Place dates into small saucepan and add 1/4 cup sugar, dash of salt, and 1 1/4 cups of water. Cook, stirring constantly until mixture is of a soft consistency. Remove from heat.
- Add grated lemon rind, lemon juice, and chopped nuts. Mix well and chill.
- Cream together 3/4 cup butter and gradually add 1/2 cup white sugar and 1cup lightly packed brown sugar. Beat well. Beat 2 eggs until thick and add to creamed mixture part at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla.
- Measure into a sifter 3 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon of salt. Sift together twice. Sift dry ingredients into creamed mixture about 1/4 at a time. Combine thoroughly after each addition. Chill until firm.
- Divide dough into 3 parts. Roll out 1 part at a time into a rectangle. Spread with date filling. Roll up jelly roll fashion in waxed paper. Chill several hours.
- Preheat oven to 350 degrees F (180 degrees C).
- With sharp knife, slice 1/4 inch thick slices off of rolls and place on greased cookie sheets. Bake 10 - 13 minutes. Let cool.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 36.7 g, Cholesterol 30.8 mg, Fat 8.5 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4 g, Sodium 173 mg, Sugar 21.2 g
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