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.
- Total Time:
- Yield: Makes 60
Source: Everyday Food, October 2010
- 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
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.