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Date Drops


this recipe came from a 'card' many years ago cut off of a box of c&h sugar! the cooking time is an estimate, depending on how many cookie sheets are in the oven at the same time!

Time: 50 minutes


  • combine dates , water & 1 / 4 cup brown sugar in small saucepan
  • bring to boil & cook over medium heat about 2 minutes , stirring until very thick , then set aside
  • in large mixing bowl , beat together remaining 1 cup brown sugar , butter , eggs & vanilla until very smooth
  • in medium bowl , whisk together flour , soda , baking powder & salt
  • add flour mixture to egg mixture & mix well
  • stir in coconut & lukewarm date mixture
  • chill the dough in refrigerator
  • heat oven to 375 degrees f & lightly grease several cookie sheets
  • remove dough from refrigerator & drop by teaspoonfuls onto prepared cookie sheets
  • bake 12 to 15 minutes , then cool before serving

date drops image

Number Of Ingredients: 11


  1. dates
  2. water
  3. dark brown sugar
  4. unsalted butter
  5. eggs
  6. vanilla extract
  7. all-purpose flour
  8. baking soda
  9. baking powder
  10. salt
  11. flaked coconut


These cake-like cookies are nutritious, flavorful and firm enough to pack well in brown-bag lunches.-Doris Barb, El Dorado, Kansas

Recipe From

Provided by Taste of Home

Time 30m

Yield about 6 dozen.


  • In a bowl, cream the butter and brown sugar. Beat in eggs, milk and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, dates and nuts. , Drop by rounded teaspoonfuls 1 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned and tops are firm to the touch. Cool on wire racks.

Date Drops image

Number Of Ingredients: 11


  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup quick-cooking oats
  • 1 cup chopped dates
  • 1/2 cup chopped walnuts


Delicious soft & chewy date drop cookies with walnuts. Easy to make and quick to eat!

Recipe From

Provided by Pamela and Victoria

Yield 18


  • Preheat oven to 350 degrees F (180 degrees C).
  • Combine margarine or butter, salt, and vanilla; blend well. Add sugar and cream well. Beat eggs and blend into mixture.
  • Sift flour with soda and add to the creamed mixture, alternately with the milk. Mix thoroughly.
  • Stir in dates and nuts.
  • Drop from teaspoon and flatten with glass covered with damp cloth. Sprinkle with sugar.
  • Bake at 350 degrees for 12 to 15 minutes. Cool and enjoy.

Date Drop Cookies I image

Number Of Ingredients: 10


  • 1 cup butter
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ cups white sugar
  • 2 eggs
  • 3 ½ cups sifted all-purpose flour
  • ¾ teaspoon baking soda
  • 5 tablespoons milk
  • 2 cups dates, pitted and chopped
  • ¾ cup chopped walnuts


From Pillsbury "Simply from Scratch Recipes"-unmistakably homemade! These are my husbands favorite, he says A+.

Recipe From

Provided by Rita P

Time 20m

Yield 60-72 cookies


  • Preheat oven to 350 F.
  • In large bowl, combine first 4 ingredients; beat well.
  • (Lightly spoon flour into measuring cup; level off.) Add flour and soda; mix well.
  • Stir in dates and nuts.
  • Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
  • Bake 10 to 15 minutes until golden brown.

Date Drop Cookies image

Number Of Ingredients: 8


  • 2 cups firmly packed brown sugar
  • 1 cup butter, softened
  • 1/4 cup water
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups chopped dates
  • 1 cup chopped nuts


Date cookies topped with a walnut piece. A simple confectioners' sugar icing may be drizzled over the cooled cookies if desired.

Recipe From

Provided by Rosina

Yield 24


  • Pre-heat oven to 400 degrees F (205 degrees C). Lightly grease two baking sheets.
  • Combine flour, baking powder, baking soda and salt and set aside.
  • In a large bowl, cream together shortening and brown sugar. Beat in the egg and the sour cream. Gradually blend in flour mixture. Fold in dates.
  • Drop dough by teaspoonfuls 1-1/2 inches apart onto baking sheets. Press a walnut half into the center of each cookie.
  • Bake for 8-10 minutes until lightly colored. Cool cookies on wire racks.

Date Drop Cookies II image

Number Of Ingredients: 10


  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup shortening
  • ¾ cup packed brown sugar
  • 1 egg
  • ½ cup sour cream
  • 2 ½ cups dates, pitted and chopped
  • 1 cup walnut halves


These are a great treat if you need something sweet without the guilt. Only three ingredients! It doesn't get any easier! We love these. They are great as gifts during the holidays. They taste best cold right out of the fridge. Do remember to keep them refrigerated. They can be frozen as well. I usually use the sweetened coconut as that is all I can find locally.

Recipe From

Provided by Sky Hostess

Time 20m

Yield 24 rolls, 12 serving(s)


  • Chop coconut on large mat or cutting board and set aside.
  • Place almonds into food processor. Add the dates on top. Whir in the food processor until these form a paste. You will still see some crumbs or large pieces of almond - this is OK.
  • Once paste is mixed it will start to form a ball. Remove from food processor and roll into 2" logs or balls.
  • Roll and press thru chopped coconut. While rolling your hands may become sticky due to the sugar in the dates - just rinse your hands with cold water and you will be able to handle the mixture easily again.
  • Serve chilled. Store in fridge up to 2 weeks.
  • Prep time is chopping coconut and processing paste. Cooking time is rolling.

Coconut Date Rolls image

Number Of Ingredients: 3


  • 1 cup almonds
  • 1 lb pitted dates
  • 1 cup coconut, chopped (sweetened or unsweetened)


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!

Recipe From

Provided by Taste of Home

Time 30m

Yield about 2-1/2 dozen.


  • 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.

Chewy Date Cookies image

Number Of Ingredients: 12


  • 1/3 cup butter, softened
  • 2/3 cup packed brown sugar
  • 1 large egg
  • 3/4 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 2 teaspoons grated lemon zest
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup fat-free milk
  • 1 cup chopped dates


Recipe From

Yield Makes about 12 scones


  • In a bowl whisk together the milk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the oats, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Sir in the dates and the milk mixture until the mixture just forms a sticky dough. Drop the dough by 1/3-cup measures onto an ungreased baking sheet and bake the scones in the middle of a preheated 400°F. for 15 to 18 minutes, or until they are golden. (Alternatively the scones may be dropped onto a hot greased griddle and cooked over moderate heat, turning them, for 15 to 18 minutes, or until they are golden on both sides and cooked through.)

Oatmeal Date Drop Scones image

Number Of Ingredients: 11


  • 3/4 cup milk
  • 1 large egg
  • 3 tablespoons light brown sugar
  • 1 tablespoon vanilla extract
  • 2 1/4 cups cake flour (not self-rising)
  • 1 cup old-fashioned rolled oats
  • 1 tablespoon double-acting baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
  • 1/2 cup chopped pitted dates


Why wait for the holidays to make a chewy, fruit- and nut-packed homemade cookie? They're delicious.

Recipe From

Provided by By Betty Crocker Kitchens

Time 2h40m

Yield 96


  • In large bowl, beat brown sugar, shortening, buttermilk and eggs with electric mixer on medium speed until blended, or mix with spoon. Gradually stir in flour, baking soda and salt. Stir in cherries, dates and chopped pecans. Cover and refrigerate 1 hour.
  • Heat oven to 375°F. Grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Place a pecan half on each cookie.
  • Bake 8 to 10 minutes or until almost no indentation remains when touched lightly. Immediately remove from cookie sheet to wire rack.

Christmas Fruit Drop Cookies image

Number Of Ingredients: 11


  • 2 cups packed brown sugar
  • 1 cup shortening
  • 1/2 cup buttermilk
  • 2 eggs
  • 3 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups candied cherries, cut in half
  • 2 cups chopped dates
  • 1 1/2 cups chopped pecans
  • Pecan halves, if desired


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.

Recipe From

Provided by Martha Stewart

Time 1h

Yield Makes 60


  • 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.

Date and Nut Cookies image

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


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.

Recipe From

Provided by Florence Fabricant

Time 2h

Yield 6 to 7 dozen cookies


  • 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.

Date and Walnut Cookies image

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

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