Date Cookies

• Produce

  • 1 1/2 cups Dates, pitted

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Kosher salt
  • 1 1/2 cups Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 2 cups Pecans, toasted

• Dairy

  • 1 cup Butter

• Other

  • stand mixer or large bowl and hand mixer, plastic wrap, two baking sheets, parchment paper, cooling rack

Found on toriavey.com

Description

Ingredients

• 1 cup butter, at room temperature
• 1 1/2 cups sugar
• 3 eggs, at room temperature
• 1 tsp vanilla
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 2 cups roughly chopped pecans, toasted
• 1 1/2 cups chopped pitted dates
• stand mixer or large bowl and hand mixer, plastic wrap, two baking sheets, parchment paper, cooling rack

Directions

• In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugar on low speed until well combined, about 2 minutes. Add the eggs, one at a time, and beat until they are thoroughly incorporated, about 30 seconds per egg. After the last egg has been added add the vanilla and stir to mix. The mixture may look slightly broken at this stage. This is normal. Add the flour, baking soda, and salt. Mix on low speed until the flour is almost absorbed by the butter. Then add the pecans and dates and mix until everything is well distributed. Cover the dough with plastic and chill for at least 2 hours or overnight. Heat the oven to 350°F and line two baking sheets with baking parchment. Scoop the chilled dough by rounded tablespoons onto the prepared baking sheet leaving at least 2 inches between each cookie to allow for spread. Bake for 8-10 minutes, or until the cookie is puffed, looks dry all over, and the edges are golden brown. Remove from the oven and cool for 5 minutes on the pan before transferring to a wire rack to cool completely.