Date And Nut Fingers Recipes

DATE-NUT BALLS

Steps:

• Melt butter in a saucepan over medium heat; cook and stir dates and white sugar in the melted butter until thick and golden brown, 10 to 15 minutes. Remove saucepan from heat and stir in crispy rice cereal and pecans. Let mixture cool until easily handled, 5 to 10 minutes.
• Form mixture into small balls using your hands.
• Pour confectioners' sugar into a resealable bag; add date-nut balls and lightly shake bag until balls are coated.

DATE AND NUT FINGERS

Steps:

• Preheat oven to 300ºF, place rack in center of oven.
• Line baking sheet with parchment paper.
• Combine and sift together powdered sugar and flour into a small bowl; set aside.
• Add one tablespoon of sugar flour mixture to chopped dates and toss to coat. Use a little more (only if needed) to keep them from being too sticky.
• *Note: Do NOT use pre chopped packaged dates unless the pkg states that they are NOT coated with anything.
• Add salt to egg whites in a mixing bowl; beat to a stiff foam (almost to the soft peaks stage).
• Add the sugar-flour mixture to the egg whites, one tablespoon at a time, beating constantly, until stiff, glossy peaks form.
• Gently fold in nuts, dates and vanilla extract.
• Drop from tablespoon onto the parchment paper lined cookie sheet, about 2 inches apart.
• Shape into fingers, if desired, or leave in mounds.
• Bake for about 30 minutes. Cookies should be a very pale beige at most, not brown.
• Remove the cookies, ON the parchment paper, to cooling racks and cool completely.
• When cool, carefully peel the cookies from the parchment paper (a thin bladed knife or spatula helps)
• Store in an airtight container; use waxed paper between layers.

DATE AND NUT BARS

Steps:

• In a small bowl, pour boiling water over dates, and set aside to cool. Preheat oven to 325 degrees F (165 degrees C). Grease a 10x10 inch baking pan.
• In a medium bowl, cream together the shortening and white sugar. Add eggs, one at a time, beating after each addition. Add the dates, including any water; mix well. Sift together the flour, cinnamon, nutmeg, and baking soda; stir into the date mixture. Then stir in the nuts.
• Spread the mixture evenly into the prepared 10x10 inch pan, and bake for 45 minutes in the preheated oven. When cool, cut into bars, and roll each bar in confectioners' sugar.

DATE NUT BALLS

Steps:

• In a medium saucepan over medium low heat, melt butter.
• Add sugar, vanilla, egg, and dates.
• Stir constantly 3 to 4 minutes or until egg is cooked and mixture is slightly thickened.
• Remove pan from the heat.
• Stir in puffed rice cereal and walnuts.
• Mix until well blended.
• Set aside to cool.
• When cool, roll into 1-inch balls.
• If dough is sticky, dip fingers in water and then roll.
• Place cookies on a parchment-lined cookie sheet.
• Refrigerate until serving.
• Store cookies in an airtight container in the refrigerator.

NUTTY FINGERS

Steps:

• Preheat oven to 300 degrees.
• Cream 2 sticks of butter.
• Add 1/4 cup of powdered sugar, 2 cups all purpose flour, 2 tablespoons vanilla extract, and 1 1/3 cups of chopped pecans.
• Roll into a ball or lengthwise about the size of a finger.
• Bake on greased cookie sheet in preheated oven for 20-25 minute.
• Cool for 1 minute then roll in powdered sugar.
• Enjoy!

DATE-NUT MERINGUES

Steps:

• Preheat oven to 200°F.
• In a large bowl of an electric mixer, beat egg whites until foamy. With the mixer on high speed, beat in salt; then gradually add sugar, about a tableshppon at a time, beating well after each addition, until whites fold stiff, glossy peaks.
• Add vanilla and beat for 1 minute. Fold in dates and walnuts.
• Drop meringue mixture by rounded teaspoonfulls onto well-greased cooking sheets, spacing cookies about 1 inch apart. Bake in a 200°F oven for 1 hour or until outside is dry and set; cookies should not turn brown.
• Let cool on baking sheets for about 5 minutes, then transfer to racks and let cool completely. Store airtight.