Date Nut Cookie Pies 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 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 NUT BARS



Date Nut Bars image

I've had this recipe since 1938, when the girls I worked with game me a bridal shower. One of their presents was a recipe box filled with their favorites. Inside, I found this recipe, and I've used it for just about every occasion since. They're always well received.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 10

2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups chopped dates
2 cups chopped walnuts or pecans
4 large eggs, lightly beaten, room temperature
2 tablespoons butter, melted
1 teaspoon vanilla extract
Confectioners' sugar

Steps:

  • 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. Dust with confectioners' sugar. ,

Nutrition Facts : Calories 182 calories, Fat 6g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 63mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

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

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

DATE NUT MERINGUES



Date Nut Meringues image

It's always nice to make different recipes to enhance my Christmas cookie selection each year. Since I like to bake but not fuss too much, these old-fashioned chews are a good choice.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 dozen.

Number Of Ingredients 5

3 egg whites
1 cup sugar
1/2 teaspoon vanilla extract
1 package (8 ounces) chopped dates
1-1/2 cups chopped pecans

Steps:

  • In a bowl, beat egg whites until soft peaks form. Gradually add sugar; beat until stiff peaks form, about 6 minutes. Beat in vanilla. Fold in dates and pecans. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 325° for 12-15 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 75 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

DATE NUT BALLS OR PIE CRUST!



Date Nut Balls or Pie Crust! image

Roll into balls or make into a pie crust! Recipe courtesy of Everyday Wholesome Eating...in the Raw by Kim Wilson.

Provided by Sharon123

Categories     Dessert

Time 10m

Yield 3 cups

Number Of Ingredients 5

1 cup pecans
1 cup walnuts
1 cup dates, pitted
1/4-1/2 cup honey, to taste
1/4-1/2 teaspoon sea salt, to taste

Steps:

  • Grind pecans, walnuts, and dates in a food processor until well chopped and blended. Add honey and continue to process until the mix forms a ball. Be careful not to overprocess.
  • Pie Crust:.
  • Press into bottom and sides of a pie pan before adding filling. Reserve some of the mix to crumble on top of finished pie. Fresh fruit makes a great filling, also a yogurt or tofu "cheesecake" is yummy!
  • Balls:.
  • Use as is or add 1 teaspoons cinnamon and/or 1/2 teaspoons nutmeg or 1 tbls. carob powder or 1-2 tbls. orange zest.
  • Roll the dough into balls, then in flaked coconut, ground nuts or carob powder. Have fun and enjoy!

DATE NUT PINWHEELS (COOKIES)



Date Nut Pinwheels (Cookies) image

This is a recipe from my MIL, which I had the pleasure of trying for the first time this year. She uses black walnuts, but I look forward to making these with walnuts or pecans, since black walnuts aren't available here.

Provided by NavyWifenMom

Categories     Dessert

Time 55m

Yield 24-36 cookies, 24-36 serving(s)

Number Of Ingredients 12

1 lb dates, chopped
1/2 cup water
1/2 cup sugar
1 cup walnuts
1 cup butter
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
1 teaspoon vanilla
4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda

Steps:

  • In saucepan, combine first four ingredients and cook to thicken, adding additional 1/4 cup water if needed, then cool.
  • In separate bowl, combine butter, white sugar, brown sugar, eggs and vanilla. Add flour, salt and soda and mix thoroughly.
  • Divide dough into two and roll out.
  • Divide date mixture into two even portions and spread evenly on rolled dough.
  • Roll each section, jelly roll style, wrap in wax paper and refrigerate overnight.
  • Preheat oven to 425 degrees.
  • remove rolls from fridge and remove wax paper.
  • Slice with thread or sharp knife into 1/4 inch slices.
  • bake 5-8 minutes or until brown on edges.
  • Cool on rack and serve.

Nutrition Facts : Calories 321.6, Fat 11.8, SaturatedFat 5.4, Cholesterol 46.8, Sodium 168.7, Carbohydrate 52.3, Fiber 2.4, Sugar 33.6, Protein 4.2

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