Date And Walnut Cookies Food

DATE AND WALNUT COOKIES

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.

EASY DATE WALNUT COOKIES

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.

WALNUT DATE BALLS

Steps:

• Process walnuts, dates, coconut, sesame oil, sea salt, and vanilla extract together in a food processor until combined. Roll date mixture into bite-size balls; refrigerate until firm, about 1 hour.

DATE-AND-WALNUT BARS

Steps:

• Heat the oven to 325, and line a 13-by-18-inch sheet pan with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a large bowl until well mixed and no lumps remain. Tip about 1/2 cup of the flour mixture into a medium bowl; add the dates, and toss well to coat, breaking up the dates as you go. Set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter with both sugars just until smoothly incorporated, about 2 minutes on medium speed. Add the eggs in 3 batches, mixing well each time and scraping down the sides of the bowl and the paddle between additions.
• Add the flour mixture and date mixture, and mix gently on low just until incorporated. Remove the bowl from the mixer, and use a spatula to fold in the walnuts. Transfer the mixture to the parchment-lined sheet pan, and use an offset spatula to spread it in an even layer, pushing it into the edges and corners and smoothing the surface. Bake until brown and set, about 45 minutes.
• Cool completely in the pan, then remove and cut into squares. Serve right away, or store in an airtight container for up to 5 days.

DATE NUT PINWHEEL COOKIES II

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.

DATE AND NUT COOKIES

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.

DATE & WALNUT LOAF

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.

WALNUT DATE-FILLED COOKIES RECIPE - (4.3/5)

Steps:

• Date filling: Cut up dates with scissors; put all except walnuts in saucepan and bring to a boil; boil until thick; cool in fridge, add walnuts; Cookies: In a large bowl, cream sugar, butter, egg, and vanilla. Add flour and baking soda; mix well. Stir in walnuts. Divide dough in half and form into two rolls (about 2 inches in diameter). Wrap in plastic wrap and refrigerate overnight or at least 2 hours. Preheat oven to 375° F. Slice cookie dough into 1/8-inch-thick slices and place on parchment-covered baking sheets. Put a tsp. of date filling on each cookie slice, cover with another cookie slice, and lightly seal (it's okay if the top one cracks open, exposing the filling). Dip the top in sugar and return to the cookie sheet, a couple inches apart. Bake 8 to 10 minutes, or until edges are golden.

CHEWY DATE AND WALNUT PINWHEEL COOKIES

Steps:

• Combine dates, sugar and water in saucepan.
• Cook until thickened and dates have broken down to a paste about 5 minutes, stirring constantly (add water a tsp at a time if you feel it is sticking).
• Remove from heat and blend in lemon juice, lemon rind and the nuts.
• Set aside to cool thoroughly.
• Sift together flour, baking soda and salt.
• Cream the butter, brown sugar and orange rind.
• Beat in the egg and vinegar (the vinegar will slightly"curdle" the butter, don't worry this is normal).
• Blend in the dry ingredients (dough will be somewhat stiff).
• Chill dough several hours or overnight.
• On wax paper, roll dough into a 15x10 inch rectangle.
• Spread with the date mixture to within 1/4 inch of all sides.
• Starting with the long side of the dough roll as for jelly roll, using the wax paper to help you.
• Slice roll in half place on platter cover and refrigerate 1 hour.
• Slice into 1/4 inch thick slices and place on cookie sheet (grease the sheet if you are not using a non-stick sheet).
• Bake in 375F oven for 12 minutes until slightly golden (do not brown).
• Remove from oven and let sit on cookie sheet for 2 minutes before removing and cooling on rack.

DATE-AND-WALNUT SANDWICH COOKIES

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.

FAVOURITE DATE & WALNUT BISCUITS

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!