DATE NUT PINWHEEL COOKIES II
- 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
MOM'S DATE-NUT COOKIES
- 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
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
Yield Makes 60
Number Of Ingredients 13
- 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 BAR COOKIES
- Preheat oven to 400 degrees F.
- In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook, stirring constantly, until thickened, about 15 minutes. Cool completely. In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size.
- Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.
DATE NUT COOKIES WITH WALNUTS
- In a mixing bowl with an electric mixer, combine the shortening, butter, and sugar. Beat until light and fluffy.
- Beat in vanilla and egg, beating until well blended.
- Sift flour and salt; add to creamed mixture, mixing well.
- Stir in dates and walnuts. Shape dough into two 2-inch rolls; wrap in wax paper and chill overnight.
- Slice chilled cookie dough into 1/8 inch slices; bake on greased baking sheets at 375 F for 8 to 10 minutes.
Nutrition Facts : Calories 266 kcal, Carbohydrate 33 g, Cholesterol 64 mg, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, Sodium 145 mg, Fat 14 g, ServingSize 72 portions (72 servings), UnsaturatedFat 9 g
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
Yield 6 to 7 dozen cookies
Number Of Ingredients 11
- 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 DROP COOKIES
From Pillsbury "Simply from Scratch Recipes"-unmistakably homemade! These are my husbands favorite, he says A+.
Provided by Rita P
Yield 60-72 cookies
Number Of Ingredients 8
- 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.
Nutrition Facts : Calories 110.3, Fat 4.5, SaturatedFat 2.2, Cholesterol 15.2, Sodium 63.5, Carbohydrate 16.9, Fiber 0.8, Sugar 10.9, Protein 1.4
DATE NUT FILLED COOKIES
My grandmother's recipe, circa 1970. As I'm transcribing it from the yellowed, stained index card, I can see her writing it out for me. I loved the rich filling and tender cookie. Mmmm
Provided by Deb Wolf
Categories Drop Cookies
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 13
- Preheat oven to 375°F.
- To prepare Filling:.
- Combine dates, water and sugar in a small saucepan. Cook over low heat until thick. Cool; add nuts.
- To prepare Cookie Dough:.
- Cream butter, add sugar and beat until light.
- Beat in eggs one at a time; add vanilla.
- Sift together flour, salt, soda and cinnamon. Add to creamed mixture alternately with buttermilk.
- Drop dough by rounded tablespoons onto buttered baking sheet 2" apart. Make a shallow indent in each cookie. Place a scant teaspoon of filling in indent. Cover with 1/2 teaspoon of dough.
- Bake 10 to 15 minutes or until lightly browned.
- Remove to wire rack to cool.
- Store between layers of wax paper in tightly covered container.
Nutrition Facts : Calories 111.2, Fat 3.2, SaturatedFat 1.6, Cholesterol 13.2, Sodium 91.4, Carbohydrate 20.1, Fiber 0.8, Sugar 13.5, Protein 1.4
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
Yield about 2-1/2 dozen.
Number Of Ingredients 12
- 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 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
Number Of Ingredients 18
- 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
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
Yield 4 dozen.
Number Of Ingredients 15
- 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.
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
Yield Makes 5 dozen
Number Of Ingredients 12
- 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
More about "date and nut cookies recipes"
DATE-NUT COOKIES - BIGOVEN.COM
5/5 (1)Category DessertsCuisine American-SouthTotal Time 30 mins
CHEWY OATMEAL DATE RAISIN NUT COOKIES | OATMEAL COOKIES - ALLY'S …
DATE COOKIE RECIPE
DATE NUT SNOWBALLS | FOODTALK
TOP 48 DATE NUT PINWHEEL COOKIES RECIPE RECIPES
DATE NUT DROP COOKIES - RECIPE | COOKS.COM
10 BEST DATE WALNUT COOKIES RECIPES | YUMMLY
DATE COOKIES - EASY, BUTTERY COOKIES WITH DATES, NUTS - TORI AVEY
DATE NUT SWIRL COOKIES - LIVE TO SWEET
NO-BAKE DATE-NUT COOKIES | THE VEGAN ATLAS
ORANGE DATE-NUT COOKIES – GOOD DINNER MOM
DATE AND NUT TREATS | RECIPE - KELLOGG'S
GRANDMA'S DATE-FILLED COOKIES RECIPE - PILLSBURY.COM
RECIPE: DATE NUT COOKIES - DALLAS NEWS
DATE WALNUT COOKIES - FUFU'S KITCHEN
DATE NUT COOKIES - DECADENT THUMBPRINT FILLED - DISHES DELISH
DATE & NUT PINWHEEL COOKIES - WYSE GUIDE
PECAN DATE COOKIES | BAKE OR BREAK
CLEAN EATING DATE AND NUT COOKIES - CLEAN EATING WITH KIDS
DATE-NUT ICEBOX COOKIES | BETTER HOMES & GARDENS
10 BEST DATE COCONUT COOKIES RECIPES | YUMMLY
DATE NUT PINWHEEL COOKIES – MY ROI LIST
OATMEAL COCONUT DATE COOKIES | VALERIE'S KITCHEN
DATE NUT PINWHEEL COOKIES - JO COOKS
SPICE DATE COOKIES RECIPE - RECIPES.NET
DATE COOKIES - FEELGOODFOODIE
MOM’S DATE NUT BARS | CIAO ITALIA
COCONUT DATE COOKIES - CAN'T STAY OUT OF THE KITCHEN
CHOCOLATE CHIP DATE NUT COOKIES - BAKE OR BREAK
DATE PINWHEEL COOKIES, AMISH COOKIES RECIPE - AMISH HERITAGE
DATE-NUT COOKIE FILLING RECIPE
DATE AND NUT COOKIES RECIPE - ALL INFORMATION ABOUT HEALTHY …
COCONUT DATE NUT COOKIES - RECIPE | COOKS.COM
SOFT & CHEWY OATMEAL DATE COOKIES - YUMMY HEALTHY EASY
DATE NUT COOKIES RECIPE - DATES DESSERT RECIPE - WE GOT NUTS
You'll also love
Top Asked Questions
How long do you cook dates and walnuts for cookies?Stir in dates and walnuts. Shape dough into two 2-inch rolls; wrap in wax paper and chill overnight. Slice chilled cookie dough into 1/8 inch slices; bake on greased baking sheets at 375 F for 8 to 10 minutes.
How do you make date Cookies with pitted dates?Rolled cookies with a date-filled center. 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.
How do you make brownies with dates and nuts?(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.
How long to bake dates in the oven?Directions. In a large bowl, combine the sugar, flour, baking powder, salt, dates and nuts. Add the eggs, butter and vanilla; stir just until dry ingredients are moistened (batter will be very stiff). Spread in a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool bars on a wire rack.