Cookies of the Season

These are a cookie that I had at a friends house a few years ago and had to ask for the recipe.



Nutty Date Cookies:

2 cups all-purpose flour

1/2 teaspoon baking soda

3/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup dark brown sugar, firmly packed

1/2 teaspoon pure vanilla extract

1 large egg, room temperature

3/4 cup pitted coarsely chopped dried dates

1/2 cup chopped walnuts

1/2 cup coarsely chopped pecans


Preheat oven to 375 degrees.

Whisk flour, baking soda, and salt together and set aside. Combine butter and sugar in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Add vanilla and egg, beat until smooth. Add flour mixture and mix until well combined.

Remove bowl from mixer and using a wooden spoon, stir in dates, walnuts, and pecans. Knead dough briefly until smooth, about 30 seconds. Divide dough in half. Form each half into a rectangular log, about 2-by-1 1/2-by-7 inches. Wrap each log in wax paper then in plastic wrap. Refrigerate or freeze until firm, about 3 hours in refrigerator or 1 hour in freezer. (Like ovens freezers and refrigerator vary in temperature so your times may be slightly different.) Dough can be made ahead up to this point and frozen for about 2 months.

Line baking sheets with waxed paper or lightly grease. Unwrap one log. Using a very sharp knife, slice dough into cut into 1/4 inch slices. Place on prepared baking sheets, about 1 inch apart. Bake until firm and barely browned around the edges, 10 to 12 minutes. Remove from oven and cool on sheets for about 3 minutes before transferring to wire racks to cool completely. When cool, drizzle with confectioner sugar icing and let sit 1 hour to set icing. Store in an airtight container


Confectioners Sugar Icing:

2 cups powdered sugar

3 tablespoons cold water


Sift the powdered sugar (so it won’t clog the decorating tip).

Combine sugar with water. Beat on low speed until ingredients are moistened (about 30 seconds).

Increase mixer speed to medium to high speed and beat for 5 to 8 minutes or until icing is very stiff. If icing is too stiff, add a few drops of water or flavoring, if too liquid, add more sugar, until icing is of a piping consistency.

Divide into portions and tint to different colors, using a few drops of coloring (a little goes a long way!). Use icing immediately or keep covered to prevent it from drying out.


Give these nuty cookies a try and let me know what ya’ll think of them.