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
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
DATE NUT COOKIE PIES
Don't let the humble name fool you. These little cookies are bursting with flavor. They're reminiscent of those fig cookies you had as a kid-raised to the third power. The cream pastry is tender and flaky, and the honey-kissed filling, just sweet enough, is deepened by plump Medjool dates. They're also bite-size and adorable.
Provided by Samantha Seneviratne
Categories Date Pecan Walnut Pie Kid-Friendly Dessert Small Plates
Number Of Ingredients 18
Steps:
- To prepare the pastry, combine the flour, confectioners' sugar, and salt in the bowl of a food processor fitted with the metal blade. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolks and 3 tablespoons of the cream and pulse just until the dough starts to come together. Add more cream if necessary but stop before the dough is too wet. Tip half of the dough out onto a piece of plastic wrap and form it into a disk. Repeat with the remaining dough. Chill the disks for at least 2 hours.
- To prepare the filling, bring the dates and the water to a simmer over medium heat in a small saucepan. Cook until the dates are very soft, about 5 minutes. Transfer the dates and the water to the bowl of a food processor fitted with the metal blade and add the pecans, walnuts, honey, orange zest, cardamom, cloves, and salt and pulse until you have a chunky paste. Let cool completely.
- Line two baking sheets with parchment paper.
- Working with one disk at a time, roll the dough out to a thickness of 1/8 inch on a very lightly floured surface. (Less flour means a more tender cookie.) Using a 2-inch cookie cutter, cut out circles of dough and set them about 1 inch apart on the prepared baking sheets. Repeat with the remaining disk. You can reroll the dough once if you like.
- Scoop about a rounded 1/2 teaspoon of filling onto half of the dough circles. Brush the edges of the filling-topped circles with a bit of cream and top with another dough circle, gently pressing the edges to seal. Once you've sandwiched all of the cookies, use a fork to crimp all of the edges.
- Chill the cookies until firm, about 30 minutes. Preheat the oven to 350°F.
- Brush the top of each cookie with cream and sprinkle with a bit of sanding sugar. Bake until the cookies are golden and crisp, 25 to 30 minutes, rotating the sheets halfway through. Let the cookies cool completely on a rack.
- Store the cookies in an airtight container at room temperature for up to 5 days.
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.
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