ORANGE DATE-NUT COOKIES
The dough for these cookies can be made and frozen for a month ahead of baking. These cookies ship well as they become even more flavorful over time.
Provided by Good Dinner Mom
Categories Cookies
Time 2h50m
Number Of Ingredients 15
Steps:
- To make the cookies:
- Line a 9- x 5-inch loaf pan with plastic wrap, allowing enough to extend over the edges of pan so they can cover the dough for refrigerating. Set aside.
- Position knife blade in food processor bowl; add dates, orange zest and orange juice. Process 45 seconds, or until dates are finely chopped.
- In a medium bowl, beat butter at medium speed until fluffy. Gradually add sugar, beating until well blended.
- Add the egg and vanilla; beat well.
- In a separate bowl, combine flour, baking powder and salt. Whisk together to combine.
- Gradually add flour mixture into the butter mixture, beating at low speed until blended.
- Divide the dough into 3 portions. Knead ½ cup of the pecans into 1 portion of dough; press this portion into prepared pan.
- Knead the date mixture into 1 portion of dough; press in pan over pecan dough.
- Knead remaining ½ cup pecans into remaining dough; press into pan over date dough.
- Cover and chill at least 2 hours or freeze up to 1 month. (If freezing, defrost again in refrigerator for 2 days before making cookies.)
- Preheat oven to 350F degrees.
- Invert loaf pan onto a cutting board; remove and discard plastic wrap. Cut dough lengthwise into 3 lengthwise logs. Cut each log of dough crosswise into ¼-inch thick slices. Place the slices 1-inch apart on parchment lined baking sheets. (Each log yields about 20 cookies)
- Bake for 10-11 minutes until still soft and NOT brown at edges (I like these a little more chewy, but if you want them as tea or coffee dunking cookies, bake an additional 2 minutes until the edges are browned).
- Cool slightly on baking sheets; remove to wire rack to cool completely.
DATE NUT BARS
I've had this recipe since 1938, when the girls I worked with game me a bridal shower. One of their presents was a recipe box filled with their favorites. Inside, I found this recipe, and I've used it for just about every occasion since. They're always well received.
Provided by Taste of Home
Categories Desserts
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. ,
Nutrition Facts : Calories 182 calories, Fat 6g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 63mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
HONEY-DATE PUMPKIN COOKIES
Just in time for harvest, here are some delicious drop cookies, plump with dates, pumpkins and nuts. The old-fashioned cream cheese frosting will remind you of Grandma's kitchen.-Eunice Stoen, Decorah, IA
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in honey and egg. Add pumpkin and milk; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the dates, pecans and poppy seeds., Drop by rounded tablespoonfuls 2 in. apart onto parchment lined baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Remove to wire racks to cool completely., For frosting, in a large bowl, beat the cream cheese, butter and confectioners' sugar until light and fluffy. Beat in cream and vanilla until smooth. Frost cookies. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 110 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 64mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
PUMPKIN-NUT COOKIES
Scrumptious pumpkin-nut cookies. I top with a buttercream frosting and color it orange for October and red or white for the holidays. This recipe can be frozen if desired.
Provided by MOMMYALICIA
Categories Desserts Cookies Pumpkin Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
- Beat shortening with an electric mixer until creamy; add sugar gradually. Beat until light and fluffy. Add pumpkin and eggs; mix well.
- Sift flour, baking powder, cinnamon, salt, nutmeg, and ginger together. Stir into the pumpkin mixture until blended. Add raisins and walnuts.
- Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
- Bake in the preheated oven until edges are firm and starting to brown, about 15 minutes.
Nutrition Facts : Calories 84.8 calories, Carbohydrate 11.5 g, Cholesterol 7.8 mg, Fat 4.1 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 104.8 mg, Sugar 6.2 g
PUMPKIN, ORANGE-DATE NUT COOKIES
I wanted to make use of the leftover canned pumpkin and cream cheese that I had from making the Pumpkin Roll. These cookies are the creative result. They are soft and filled with goodies, and hold together nicely. Add some glaze frosting and watch them disappear. The cooking time is for baking approximately 3 1/2 dozen...
Provided by Sena Wilson
Categories Fruit Desserts
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. *I coat the orange slices with a little flour to chop them up and to keep them from sticking together. Cream butter and cream cheese; gradually add sugar, beating well. Add eggs; beat until well blended; stir in pumpkin and vanilla.
- 2. Combine flour, baking powder, salt and baking spice in a mixing bowl; stir well. Add dates, orange slices, and nuts to flour mixture. Gradually add flour mixture to cream mixture. Blend well. Drop tablespoons of batter unto an oil sprayed cookie sheet. Bake at 375 degrees for approximately 15 minutes. Remove to rack and cool. Frost the cookies. This recipe makes approximately 3 1/2 dozen cookies.
- 3. Frosting: A mixture of 1 1/2 cups powdered sugar, approximately 1 tbsp. melted butter, 2 - 3 tablespoons of milk, and 1/2 tsp. vanilla.
OATMEAL DATE COOKIES
Dates contribute a satisfying chew and rich butterscotch flavor to these oatmeal cookies. You'd be hard pressed to find a better oatmeal cookie recipe.
Provided by Roxana Jullapat
Categories Dessert snack Cookies Bake Oat Date Cinnamon Butter Egg Mixer Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly
Yield Makes 16 cookies
Number Of Ingredients 10
Steps:
- In a stand mixer fitted with a paddle attachment, cream the butter and both sugars at medium speed until smooth, about 3 minutes. Add the salt, baking soda, and cinnamon and mix until well combined, 1 minute. Add the egg and mix for another minute. Add the flour and oats and mix on low speed until combined. Finally, add the dates in two additions to make sure they're distributed evenly throughout. The dough will be very soft at this point.
- Transfer the dough to a sheet of parchment paper or plastic wrap. Flatten into a disk with your hands, then wrap tightly and refrigerate for at least 30 minutes (and up to 2 days)-chilled dough will be much easier to handle.
- Place two racks in the middle positions and preheat the oven to 350ºF. Line two baking sheets with parchment paper.
- Divide the dough into 16 equal portions, about 1½ ounces (45 g) each. Working quickly so that the dough doesn't warm up, shape each portion into a ball with your hands. You can freeze the cookie dough balls for up to 2 weeks in a freezer bag to be baked from frozen at a later time. Place cookies on the prepared baking sheets, at least 3 inches apart to prevent the cookies from touching as they spread when they bake. Bake for 10 minutes, rotate the baking sheets and switch their positions in the oven, and bake for another 6 to 8 minutes, until the edges are brown and the middle is golden. Rotating and switching the sheets halfway through the baking process will ensure that the cookies bake evenly. Let the cookies cool completely on the baking sheets. The cookies keep well for a couple of days stored in an airtight container.
DATE AND NUT COOKIES
Loaded with ample doses of sweet dates, raisins, and buttery pecans, this easy recipe for drop cookies from reader Jackie Schulman of Tucker, Georgia, creates a homey and irresistible teatime dessert. There won't be a crumb left of these moist, cakey goodies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
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.
Nutrition Facts : Calories 197 g, Fat 10 g, Fiber 2 g, Protein 2 g
ORANGE DATE-NUT CAKE
Make and share this Orange Date-Nut Cake recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 1h10m
Yield 1 9x13 cake
Number Of Ingredients 10
Steps:
- Beat butter at medium speed with an electric mixer until fluffy. Gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating until blended after each addition.
- Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat a low speed until blended after each addition. Stir in dates, pecans and 2 tablespoons orange rind. Pour batter into a greased and floured 10-inch tube pan.
- Bake at 350F for 1 hour and 10 minutes or until toothpick inserted in center comed out clean.
- Bring orange juice, remaining sugar and remaining rind to a boil in a saucepan; cool 1 minutes, stirring constantly. Gently, run a knife around edge of the cake; punch holes in the cake with a wooden pick. Drizzle glaze over warm cake. Let cool in pan on a wire rack.
Nutrition Facts : Calories 8496.8, Fat 292, SaturatedFat 132.5, Cholesterol 1348.8, Sodium 3249.2, Carbohydrate 1413.8, Fiber 43.5, Sugar 988.8, Protein 108.3
DATE NUT PINWHEEL COOKIES II
This recipe makes three rolls of dough, which can be frozen until ready to bake.
Provided by Christy McCuiston
Categories Desserts Cookies Fruit Cookie Recipes Date
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.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 19.1 g, Cholesterol 17.4 mg, Fat 4.7 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 2.1 g, Sodium 47.8 mg, Sugar 11.3 g
OATMEAL-DATE COOKIES
Add chopped nuts to make these cookies even crunchier. After beating in the dry ingredients, stir up to one cup of pecans, walnuts, or almonds into the dough. To make the cookies all the same size, use a measuring tablespoon to scoop the dough, then level off.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
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.
Nutrition Facts : Calories 88 g, Fat 3 g, Protein 1 g
PUMPKIN DATE NUT BREAD
A touch of orange juice and orange zest make this a delightfully different and delicious bread for your holiday table or for any time!
Provided by Marie
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- Preheat oven to 350° and grease a 9x5 inch loaf pan.
- In large bowl, cream together the butter, sugar and 1 egg, then beat in second egg until batter is smooth.
- Stir in pumpkin, orange zest and orange juice.
- In another bowl, combine flour, baking powder, salt, and spices, then add nuts and dates.
- Pour all at once into batter in mixing bowl and stir by hand only to moisten.
- Pour into prepared loaf pan.
- Bake for 60 minutes or until toothpick inserted comes out clean.
- Cool in pan for 10 minutes, them remove loaf to rack to cool completely.
DATE AND WALNUT COOKIES
This recipe comes from "Treasured Recipes Old and New 1975," a community cookbook by the Schuyler-Brown Homemakers Extension in Iowa Falls. It was contributed by Wilma Miller, who credits the recipe to her great-aunt. Ms. Miller wrote that the original recipe called for two pounds of walnuts, but that she prefers it with pecans "and not that many." That makes sense. Mixing in even a pound of nuts requires the arms of a sturdy farm wife. The recipe yields enough for an entire church supper.
Provided by Florence Fabricant
Categories snack, cookies and bars, dessert
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.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 59 milligrams, Sugar 8 grams, TransFat 0 grams
CRAN-ORANGE AND DATE-NUT COOKIES
Prize-Winning Recipe 2006! Bite into a chewy cookie chock-full of fruit, nuts, coconut and candy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 42
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. In small bowl, stir together cranberries, chopped candy, dates and orange juice; set aside.
- In large bowl, stir together cookie mix, flour, cinnamon and ginger. Stir in butter, orange peel and egg until dough forms. Stir in cranberry mixture, pistachio nuts and coconut until thoroughly mixed. On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
- Bake 10 to 12 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.
Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 9 g, TransFat 1/2 g
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