Date and Nut Cookies

Name: Date and Nut Cookies
Prep time: 30 min
Total time: 60 min
Ingredients: 2 cups all-purpose flour, (spooned and leveled); 2 teaspoons baking powder; 0.75 pound dates, pitted and roughly chopped; 2 cups pecans, roughly chopped; 0.5 cup dark raisins; 0.5 cup golden raisins; 3 large eggs; 0.5 cup plus 2 tablespoons sugar; 0.667 cup vegetable oil; 2 tablespoons fresh lemon juice; 2 teaspoons pure vanilla extract; 0.5 teaspoon coarse salt; 0.5 teaspoon ground cinnamon

3.0

(28)

1 Review

By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Prep Time:

30 mins

Total Time:

1 hrs

Yield:

60

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.

Ingredients

2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking powder
¾ pound dates, pitted and roughly chopped
2 cups pecans, roughly chopped
½ cup dark raisins
½ cup golden raisins
3 large eggs
½ cup plus 2 tablespoons sugar
⅔ cup vegetable oil
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
½ teaspoon coarse salt
½ teaspoon ground cinnamon

Directions

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.