Time 1h10m Yield 36 Number Of Ingredients 10 Steps:
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the flour, baking soda, cinnamon and cloves; gradually stir into the creamed mixture. Combine the water and dates; stir into the dough along with the chopped pecans. Cover and chill for 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Time 30m Number Of Ingredients 10 Steps:
Preheat oven to 350ºF. Line baking sheets with parchment paper. In a medium bowl combine the flour, baking soda, and salt. In the bowl of an electric mixer, beat the butter, granulated sugar and brown sugar until well combined, about 2 minutes. Add the eggs one at a time, then add the vanilla. Gradually add the flour mixture. Mix on low speed until the flour is well incorporated. Stir in the pecans and dates. If time permits, cover the dough with plastic and chill for 2 hours or overnight. This allows the cookies to be thicker more chewy. Scoop the chilled dough using a spring-loaded cookie scoop onto the prepared baking sheet, leaving about 2 inches between each cookie. It should make about 48 cookies Bake 8-11 minutes, or until golden brown and cookie is puffed. Cool for 5 minutes before removing to wire racks to cool completely.
Time 1h Yield 30 (2-inch) bars Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F. In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook, stirring constantly, until thickened, about 15 minutes. Cool completely. In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size. Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.
Time 1h34m Number Of Ingredients 13 Steps:
Gather the ingredients. In a medium bowl, combine the flour, baking soda, and salt; whisk or stir to blend and set aside. In a large mixing bowl with an electric mixer , beat the butter and sugar together until light and fluffy, about 2 to 3 minutes. Add the eggs, one at a time, beating after each addition, then add the vanilla and beat until smooth and blended. Add the dry ingredients and mix on the lowest speed just until blended, then fold in the chopped dates and pecans. Refrigerate the dough for 1 hour. Position a rack in the center of the oven and preheat to 350 F. Line baking sheets with parchment paper. Drop the cookie dough by rounded tablespoons onto the baking sheets, leaving 2 inches between the cookie mounds. Bake the cookies until set and the edges are lightly browned, 10 to 14 minutes. Let the cookies cool in the pan for 5 minutes, then transfer them to a rack to cool completely.
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.
Time 40m Yield 4 dozen. Number Of Ingredients 15 Steps:
In a saucepan, combine filling ingredients. Cook over medium-low heat, stirring constantly, until mixture becomes stiff, 15-20 minutes. Chill. , For dough, cream butter and sugars in a bowl. Add eggs, one at a time, beating well after each addition. Add extract. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Chill for at least 1 hour. , On a lightly floured surface, roll out half of the dough to a 12x9-in. rectangle, about 1/4 in. thick. Spread with half of the filling. Roll up, starting with the long end. Repeat with remaining dough and filling. Wrap in plastic; chill overnight. , Cut rolls into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.
Time 40m Yield 1 batch of cookies Number Of Ingredients 12 Steps:
Cream butter and 1 cup sugar; add eggs and beat well. Add milk. Sift together baking powder, 2 cups flour, and salt; add flour mixture to creamed mixture. Refrigerate. While dough is chilling, make filling by cooking dates, water, 3 tsp flour, and 1/2 cup sugar until thick; add chopped nuts. Roll out dough; cut in rounds. Mound filling in center, place another round on top and seal edges. Bake at 375°F on greased cookie sheets until lightly browned.
Time 2h Yield 78 Number Of Ingredients 19 Steps:
Heat oven to 350°F. In large bowl, beat shortening and brown sugar with electric mixer on medium speed until creamy. Add eggs, sour cream, 2 teaspoons vanilla, the nuts and dates; beat 3 minutes. Stir in remaining cookie ingredients. On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart. Bake 7 to 9 minutes or until light golden brown. Remove from cookie sheets to cooling racks; cool completely. In medium bowl, mix all frosting ingredients with spoon until blended and smooth. Spread about 1/2 teaspoon frosting over each cookie; let stand until dry. Store tightly covered.
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 50m Yield Makes 5 dozen Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees. In a large bowl, beat butter and shortening with a wooden spoon or electric mixer until smooth. Add both sugars, and beat until smooth. Beat in eggs, one at a time, until incorporated. Beat in vanilla. Combine the remaining ingredients in a separate bowl. Gradually add dry ingredients to the butter mixture, mixing until just combined. Drop batter by the tablespoon about 1 1/2 inches apart on ungreased baking sheets. Bake until golden brown, about 12 to 14 minutes. Transfer cookies to wire racks to cool.
Time 30m Yield about 2-1/2 dozen. Number Of Ingredients 12 Steps:
In a bowl, cream butter and brown sugar. Add egg; mix well. Combine the flours, lemon zest, baking powder, cinnamon, nutmeg and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in dates., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 13-15 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.
Time 2h10m Yield about 2 dozen Number Of Ingredients 9 Steps:
Mix the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until creamy. Turn the mixer to low, add the egg and mix well to combine. Add the oats, flour and cinnamon and mix on low until combined. Fold in the dates and walnuts with a wooden spoon or rubber spatula. Cover the bowl and refrigerate for at least 1 hour and up to 2 days. When you’re ready to bake, preheat the oven to 350 degrees F; line a baking sheet with parchment. Scoop mounds of dough with a cookie scoop (about 1 1/2 tablespoons per cookie) and place on the prepared baking sheet, leaving about 2 inches between cookies. Bake on the middle rack until golden around the edges, 10 to 12 minutes. Cool the cookies on the baking sheet for about 10 minutes, then transfer to a cooling rack. Repeat with the remaining dough.
