Christmas Date Nut Cookies Recipes

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DATE AND NUT COOKIES



Date and Nut Cookies image

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

2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking powder
3/4 pound dates, pitted and roughly chopped
2 cups pecans, roughly chopped
1/2 cup dark raisins
1/2 cup golden raisins
3 large eggs
1/2 cup plus 2 tablespoons sugar
2/3 cup vegetable oil
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon

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

DATE AND WALNUT COOKIES



Date and Walnut Cookies image

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

2 1/2 cups/350 grams all-purpose flour
1 teaspoon/5 grams salt
1 teaspoon/3 grams cinnamon
1/2 teaspoon/1 1/2 grams ground cloves
8 ounces/2 sticks/227 grams soft unsalted butter
1 1/2 cups/300 grams light brown sugar
3 large eggs, lightly beaten
1 tablespoon/13 grams baking soda
1 pound/450 grams chopped pitted dates
1 pound/450 grams chopped walnuts or pecans
Confectioners' sugar

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

DATE NUT COOKIE PIES



Date Nut Cookie Pies image

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

Pastry:
3 cups (13 1/2 ounces) all-purpose flour, plus more for the work surface
3/4 cup confectioners' sugar
3/4 teaspoon kosher salt
1 cup plus 2 tablespoons (2 1/4 sticks) chilled unsalted butter, cut into cubes
3 large egg yolks
4 to 6 tablespoons heavy cream, plus more for brushing
Sanding sugar, for sprinkling (optional)
Filling:
3 1/4 ounces (3/4 cup) chopped pitted Medjool dates
3/4 cup water
1 ounce (1/4 cup) pecans
1 ounce (1/4 cup) walnuts
2 tablespoons honey or sugar
1 tablespoon finely grated orange zest (from 1 orange)
1 teaspoon freshly ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt

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.

DATE SWIRL COOKIES



Date Swirl Cookies image

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

FILLING:
2 cups chopped dates
1 cup water
1 cup sugar
1 cup chopped nuts
2 teaspoons lemon juice
DOUGH:
1 cup butter, softened
1 cup packed brown sugar
1 cup sugar
3 large eggs, room temperature
1 teaspoon lemon extract
4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda

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.

OATMEAL-DATE COOKIES



Oatmeal-Date Cookies image

Add chopped nuts to make these cookies even crunchier. After beating in the dry ingredients, stir up to one cup of pecans, walnuts, or almonds into the dough. To make the cookies all the same size, use a measuring tablespoon to scoop the dough, then level off.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 50m

Yield Makes 5 dozen

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, room temperature
1/4 cup vegetable shortening
1 cup packed light-brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 cups rolled oats
1 cup dried dates, chopped into 1/4-inch pieces
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees. In a large bowl, beat butter and shortening with a wooden spoon or electric mixer until smooth. Add both sugars, and beat until smooth. Beat in eggs, one at a time, until incorporated. Beat in vanilla.
  • Combine the remaining ingredients in a separate bowl. Gradually add dry ingredients to the butter mixture, mixing until just combined.
  • Drop batter by the tablespoon about 1 1/2 inches apart on ungreased baking sheets. Bake until golden brown, about 12 to 14 minutes. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 88 g, Fat 3 g, Protein 1 g

DATE NUT PINWHEEL COOKIES II



Date Nut Pinwheel Cookies II image

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

1 cup butter (at room temperature)
2 cups packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
½ teaspoon baking soda
4 ½ cups all-purpose flour
8 ounces dates, pitted and chopped
1 cup finely chopped pecans
½ cup water
½ cup white sugar

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

DATE NUT COOKIES



Date Nut Cookies image

A unique twist on many of the other holiday date cookies out there. I got the recipe years ago from a friend, and it was her mom's recipe. One of my all-time favorite Christmas cookies.

Provided by Wasteoftym

Categories     Dessert

Time 40m

Yield 3-4 Dozen

Number Of Ingredients 8

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package chopped dates
1/2 cup chopped walnuts
1 (12 ounce) package Ritz crackers
3 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
1/2-1 tablespoon milk

Steps:

  • Combine sweetened condensed milk and dates in a saucepan. Cook over low heat, stirring constantly, until very thick. Stir in nuts.
  • Spoon about 1tsp. of filling onto a cracker. Top with another cracker to make a sandwich. Repeat.
  • Combine softened cream cheese, powdered sugar and vanilla in a bowl with a mixer, beating until smooth. Add enough milk to make of spreading consistency.
  • Spread frosting on top of each cookie.
  • Store in an airtight container, or freeze. They are delicious frozen!

Nutrition Facts : Calories 1737.4, Fat 60.7, SaturatedFat 20.2, Cholesterol 76.6, Sodium 1264.3, Carbohydrate 284.7, Fiber 10, Sugar 208.9, Protein 25.2

CHRISTMAS DATE-NUT COOKIES



Christmas Date-Nut Cookies image

These are a must for your holiday baking tray! This recipe is taken from my Holiday Favorites folder, they are absolutely wonderful, and a cookie that I make every holiday season. Better stock up on all the ingredients, cause you will be making lots of these cookies, they are the ones to go quickly LOL! These can be made up to 5 days ahead and stored in an airtight container.

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 30m

Yield 5 dozen (approx)

Number Of Ingredients 12

1 lb pitted dates, chopped
9 ounces candied pineapple, chopped
1 1/2 cups brazil nuts, coarsley chopped
2 cups slivered almonds, lightly toasted (8 ounces)
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup butter, room temperature (no subs!)
1 1/2 cups sugar
2 large eggs
1/2 teaspoon vanilla

Steps:

  • Set oven to 375°.
  • Line cookie sheets with parchment paper.
  • In a bowl combine the fruit and nuts.
  • Add in 1/2 cup flour and mix to separate the pieces.
  • In a small bowl combine remaining 2 cups flour, baking soda, cinnamon and salt.
  • In a large bowl beat the butter for about 2 minutes, then add in sugar; beat until light and fluffy (about 3-4 minutes).
  • Beat in eggs until well combined.
  • Add in the flour mixture on low speed just until combined.
  • Add in the fruit and nut mixture by hand.
  • Drop the dough by tablespoonfuls onto prepared cookie sheets spacing 1-inch apart.
  • Bake until cookies are golden brown (about 10 minutes).
  • Cool 2 minutes on baking sheets.
  • Transfer to rack to cool.

Nutrition Facts : Calories 1762.1, Fat 89.6, SaturatedFat 32.1, Cholesterol 182.2, Sodium 1061.2, Carbohydrate 232.3, Fiber 18.3, Sugar 162.1, Protein 27

MOM'S DATE-NUT COOKIES



Mom's Date-Nut Cookies image

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

½ cup butter
1 cup white sugar
1 cup chopped dates
1 cup chopped walnuts
1 egg, beaten
2 ½ cups crisp rice cereal
2 cups flaked coconut, or to taste

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

HOLIDAY DATE-NUT COOKIES



Holiday Date-Nut Cookies image

Categories     Cookies     Fruit     Nut     Dessert     Christmas     Dried Fruit     Date     Pineapple     Almond     Winter     Bon Appétit

Yield Makes about 6 1/2 dozen

Number Of Ingredients 11

1 pound pitted dates, chopped
8 ounces candied pineapple, chopped (about 1 2/3 cups)
1 1/2 cups coarsely chopped Brazil nuts (about 8 ounces)
2 cups blanched slivered almonds, lightly toasted (about 8 ounces)
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs

Steps:

  • Preheat oven to 400°F. Line cookie sheets with parchment. Combine fruit and nuts in bowl. Add 1/2 cup flour and mix to separate pieces. Combine remaining 2 cups flour, baking soda, cinnamon and salt in small bowl. Beat butter in large bowl until light. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time. Fold dry ingredients into butter mixture. Mix in fruits and nuts.
  • Drop dough by rounded tablespoonfuls onto prepared cookie sheets, spacing 1 inch apart. Bake until cookies are golden brown, about 10 minutes. Cool 2 minutes on cookie sheets. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container.)

DATE NUT ICEBOX COOKIES



Date Nut Icebox Cookies image

A dear friend shared this recipe with me many years ago. They've become a much-requested treat at my house, so it's a good thing the recipe yields a big batch!

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 8 dozen.

Number Of Ingredients 11

1 cup butter, softened
1 cup shortening
2-1/2 cups sugar
2 large eggs
1-1/2 teaspoons vanilla extract
1 tablespoon light corn syrup
5 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup finely chopped walnuts
1 cup finely chopped dates

Steps:

  • In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and corn syrup. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in walnuts and dates. , Shape into four 6-in. rolls; wrap each in plastic wrap. Refrigerate overnight. , Unwrap and cut into 1/4-in. slices. Place 2-1/2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks.

Nutrition Facts : Calories 188 calories, Fat 10g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 118mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

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From pinterest.com


DATE PINWHEEL COOKIES - VALERIE'S KITCHEN
2012-12-08 Meanwhile, place the chopped dates, 1/4 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat. Bring mixture to a boil then reduce heat to low and simmer for about 5 minutes, stirring occasionally.
From fromvalerieskitchen.com


MOM’S DATE NUT BARS - CIAO ITALIA
Preheat oven to 350°F. Butter a 10-inch square pan and dust with flour or line the pan with aluminum foil and butter and flour it. Set aside. Sift 1/2 cup of the flour with the baking powder and salt into a bowl. In another bowl beat the eggs until they are foamy. Gradually add the sugar and vanilla beating until well blended.
From ciaoitalia.com


CHEWY OATMEAL DATE RAISIN NUT COOKIES - ALLY'S KITCHEN
Instructions. In a large mixing bowl, cream together well the butter and brown and white sugar. Add the eggs and beat about 3 minutes. Add the vanilla and spices and blend well.
From allyskitchen.com


EASY NO BAKE CHRISTMAS DATE COOKIES - AT THE IMMIGRANT'S TABLE
2020-12-11 Transfer Christmas date cookie mixture to refrigerator and cool for at least one hour, or more. Roll in powdered sugar Pour powdered sugar or your choice of coating onto a large plate. Using wet hands, form chocolate date mixture into 3-cm balls. Roll the date balls in powdered sugar to coat. Present these Christmas date cookies
From immigrantstable.com


NO-BAKE DATE-NUT COOKIES | THE VEGAN ATLAS
2022-02-23 In a food processor, combine the dates, nuts, and coconut and process until crumbly. Add the coconut oil, vanilla, and salt and process until it forms a sticky dough. Scoop the dough by heaping tablespoons, rolling it between your palms to form balls. Arrange them on a baking sheet lined with parchment paper, pressing down to flatten slightly.
From theveganatlas.com


DATE AND NUT ROCK COOKIES - RECIPE | COOKS.COM
2016-03-26 1 tsp. baking powder. 3 c. flour. 1/4 tsp. salt. Cream sugar, eggs and butter. Add dates which have been cut up with scissors. Then add all other ingredients in order given. Drop by teaspoonful on greased cookie sheet and bake at 375 degrees for 12 to 15 minutes. After baking allow to set a few minutes to cool before removing cookies from sheet.
From cooks.com


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