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.

  • Prep:
  • Total Time:
  • Yield: Makes 60
Date and Nut Cookies

Source: Everyday Food, October 2010

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

Cook's Notes

Store cooled cookies in an airtight container at room temperature, up to 5 days.

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