Time 2h Yield 6 to 7 dozen cookies Number Of Ingredients 11 Steps:
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.
Time 25m Yield 72 Number Of Ingredients 9 Steps:
In a mixing bowl with an electric mixer, combine the shortening, butter, and sugar. Beat until light and fluffy. Beat in vanilla and egg, beating until well blended. Sift flour and salt; add to creamed mixture, mixing well. Stir in dates and walnuts. Shape dough into two 2-inch rolls; wrap in wax paper and chill overnight. Slice chilled cookie dough into 1/8 inch slices; bake on greased baking sheets at 375 F for 8 to 10 minutes.
Time 40m Yield 36 Number Of Ingredients 7 Steps:
Heat oven to 375°F. In large bowl, stir all ingredients until stiff dough forms. Drop dough by teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake 10 to 11 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Sprinkle with powdered sugar.
Time 20m Yield 60-72 cookies Number Of Ingredients 8 Steps:
Preheat oven to 350 F. In large bowl, combine first 4 ingredients; beat well. (Lightly spoon flour into measuring cup; level off.) Add flour and soda; mix well. Stir in dates and nuts. Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 15 minutes until golden brown.
Yield Makes about 4 dozen Number Of Ingredients 16 Steps:
Preheat oven to 350°F. Line 2 baking sheets with foil; butter foil. Blend first 5 ingredients in medium bowl. Using electric mixer, beat butter, vegetable shortening, and both sugars in large bowl until fluffy. Beat in honey, eggs, and vanilla. Gradually beat in flour mixture. Stir in oats, raisins, dates, and walnuts. Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten cookies slightly. Bake cookies until golden brown, about 10 minutes. Cool completely on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)
Yield 60 Number Of Ingredients 12 Steps:
Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended. Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour. Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly. Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour. Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets. Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets. Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.
Time 1h Yield Makes 60 Number Of Ingredients 13 Steps:
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.
Time 30m Yield 5 dozen. Number Of Ingredients 10 Steps:
In a large bowl, combine the sugar, flour, baking powder, salt, dates and nuts. Add the eggs, butter and vanilla; stir just until dry ingredients are moistened (batter will be very stiff). , Spread in a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool bars on a wire rack. Dust with confectioners’ sugar. ,
Time 20m Yield 24 biscuits Number Of Ingredients 9 Steps:
Cream butter and sugars. Add vanilla and egg. Sift in the flour and salt. Add the dates and walnuts, combine well. Roll into walnut sized balls and place on lined baking tray. Press down a little. Bake in moderate oven for 10 minutes or until lightly browned. Cool on wire rack then hide them from children and unexpected guests!
Number Of Ingredients 6 Steps:
Combine dates, water, and cinnamon in a small saucepan over medium heat, stirring frequently, until dates break down to a soft paste, about 3 minutes. Let cool slightly in pan, then stir in walnuts. Divide date mixture among 4 cookies. Top each with another cookie, and dust with confectioners’ sugar if using. Serve immediately.
Time 20m Yield 24 Number Of Ingredients 7 Steps:
Melt butter in a large skillet over medium heat. Add sugar, dates, walnuts, and beaten egg. Bring to a boil, stirring occasionally. Boil until dates have softened and melted into the mixture, 3 to 5 minutes. Remove from the heat and stir in rice cereal. Place coconut in a shallow bowl. Scoop rounded teaspoonfuls of dough and drop them into the coconut, rolling and pressing until coated.
Time 1h30m Number Of Ingredients 9 Steps:
Heat the oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin (ours was 22 x 10cm and 6cm deep) and line with baking parchment. Put the butter, dates and bicarbonate of soda (which helps break down the dates) in a large bowl and add 150ml boiling water. Give it a stir so the butter melts, and leave to stand for around 20 mins until the dates have softened. Whisk in the sugar until smooth, then gradually whisk in the eggs until combined. Beat in the baking powder, flour and a pinch of sea salt until there are no lumps of flour left and it’s smooth. Fold in three-quarters of the walnuts, then pour into the prepared tin. Sprinkle the remaining walnuts over the top. Bake for 20 mins, then turn the oven down to 170C/150C fan/gas 3 and cook for another 45-50 mins until golden brown and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 15 mins, then transfer to a cooling rack to cool completely. Lightly dust with the icing sugar and serve in slices. Freeze whole or cut into slices, then place in an airtight container or divide between reusable freezer bags. Can be frozen for up to three months. Defrost thoroughly overnight.
