Date and Walnut Cookies

• Vegetarian

• Produce

  • 1 lb Dates, pitted

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tbsp Baking soda
  • 1 1/2 cups Brown sugar, light
  • 1 tsp Cinnamon
  • 1/2 tsp Cloves, ground
  • 1 Confectioners' sugar
  • 1 tsp Salt

• Nuts & Seeds

  • 1 lb Walnuts or pecans

• Dairy

  • 8 oz Butter, soft unsalted

Found on cooking.nytimes.com

Description

Directions

• 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