Spiced Date and Walnut Cookies
These cookies are a Duarte family favorite. My great grandmda Angelina cut the recipe out of a recipe decades ago and my grandmda Maxine usually makes them for Christmas. Be sure to plan ahead as this dough needs to be rest in the refrigerator over night.
Makes 6 dozen cookies
Ingredients:
226 grams (1 cup) unsalted butter
400 grams (2 cups) sugar
150 grams (3 large) eggs
1 tsp baking soda
2 tsp water
227 grams (8 oz) pitted dates, chopped finely
390 grams (3 cups) bleached all-purpose flour
1 tsp cinnamon
1 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp fine sea salt
125 grams (1 cup) chopped toasted walnuts (or other nut)
sugar for sprinkling
Method:
1. Cream butter and sugar for 2 to 3 minutes until light and fluffy in a stand mixer fitted with the paddle attachment.
2. Add the eggs one at a time, scraping the bowl as necessary.
3. Combine the baking soda and water then add to mixture.
4. Add the dates beating until combined.
5. Whisk the dry ingredients together and add to mixture on low speed.
6. Add walnuts and beat until combined.
7. Chill overnight.
8. Preheat oven to 350F.
9. Take a portion of dough and roll on a lightly floured counter into a roll 10 inches long and 3/4 inch in diameter. You may need to add dough or subtract dough to achieve the exact measurement.
10. Place on a silpat or parchment lined baking sheet and with you fingers flatten to 1/4 inch thick.
11. Sprinkle with sugar. You want two rolls on a standard size baking sheet 1 1/2 inches apart.
12. Bake for 15 to 18 minutes until golden brown.
13. While hot cut into diagonal slices. Allow to cool for 5 minutes then move to cool completely on a wire rack.
These cookies are a Duarte family favorite. My great grandmda Angelina cut the recipe out of a recipe decades ago and my grandmda Maxine usually makes them for Christmas. Be sure to plan ahead as this dough needs to be rest in the refrigerator over night.
Makes 6 dozen cookies
Ingredients:
226 grams (1 cup) unsalted butter
400 grams (2 cups) sugar
150 grams (3 large) eggs
1 tsp baking soda
2 tsp water
227 grams (8 oz) pitted dates, chopped finely
390 grams (3 cups) bleached all-purpose flour
1 tsp cinnamon
1 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp fine sea salt
125 grams (1 cup) chopped toasted walnuts (or other nut)
sugar for sprinkling
Method:
1. Cream butter and sugar for 2 to 3 minutes until light and fluffy in a stand mixer fitted with the paddle attachment.
2. Add the eggs one at a time, scraping the bowl as necessary.
3. Combine the baking soda and water then add to mixture.
4. Add the dates beating until combined.
5. Whisk the dry ingredients together and add to mixture on low speed.
6. Add walnuts and beat until combined.
7. Chill overnight.
8. Preheat oven to 350F.
9. Take a portion of dough and roll on a lightly floured counter into a roll 10 inches long and 3/4 inch in diameter. You may need to add dough or subtract dough to achieve the exact measurement.
10. Place on a silpat or parchment lined baking sheet and with you fingers flatten to 1/4 inch thick.
11. Sprinkle with sugar. You want two rolls on a standard size baking sheet 1 1/2 inches apart.
12. Bake for 15 to 18 minutes until golden brown.
13. While hot cut into diagonal slices. Allow to cool for 5 minutes then move to cool completely on a wire rack.
