Delicious date cookies with walnuts. A few months ago, I was in a Middle Eastern supermarket getting some Labne and groung lamb to make Sfijas . I was checking out and right next to the register there was a pile of boxes full of plump dates. I couldn’t resist and ended up buying one. The thing is, it was a pretty big box and after enjoying them for a few days I decided to make cookies with them.
This recipe for date cookies is really quite easy. We are going to start by making a jam of sorts, with dates, water and sugar. We will them make our dough and fill it with the jam. You will probably have some jam left over but it keeps well in a closed container in the fridge. I love it in grilled cheese sandwiches.
These date cookies will last you in an airtight container for a good week and will freeze for about a month.
This is what you are going to need for this easy recipe for date cookies with walnuts:
FOR THE DATES:
1 cup (175 grams) pitted and chopped dates
3/4 cups (177 grams) water
1/4 cup (50 grams) sugar
Place all the ingredients in a small pan. Stir constantly on medium heat until you have a thick paste, about 7 minutes. Remove fro m heat and cool down completely.
Preheat the oven at 350F (175 C) and line 2 baking sheets with silicon mats or parchment paper.
FOR THE DOUGH:
2 cups (256 grams) all-purpose flour
3/4 teaspoon (3 grams) baking soda
1/4 teaspoon (1.5 grams) salt
1/2 cup (113 grams) unsalted butter — softened
1 cup (200 grams) brown sugar
2 large eggs at room temperature
1/4 cup (56 grams) milk
1 teaspoon (4 grams) vanilla extract
Whisk the flour, baking soda and salt in a bowl for a couple of minutes.
In another bowl, cream the butter with the brown sugar. You can use a mixer for this is you like.
Add one of the eggs and mix in well. Add the second egg and do the same. Mix in the milk and the vanilla. Cream well.
Add the flour and mix until all the ingredients are incorporated. Do not over beat the dough.
Drop the dough on to the mat using a cookie scoop or a spoon.
Make a small dent in the middle and gently press in about 1/2 teaspoon of the cooled dates. Add a walnut piece.
Top the cookie with a doll-ip of dough. Spread out the dough to cover well.
Bake for 10 to 12 minutes, until the edges are lightly browned.
Remove from oven and allow cookies to cool on pan for a few minutes. Transfer them to a cooling rack.
Store in an airtight container for about a week.