DATE AND PECAN RECIPES RECIPES

GRANDMA'S CRISPY DATE AND PECAN COOKIES RECIPE | ALLRECIPES

Grandma's Crispy Date and Pecan Cookies Recipe | Allrecipes image

Family Christmas tradition. Is it candy or a cookie? Grandma Ziegler says it's a cookie that tastes better than candy. Enjoy with a cup of coffee. They are yummy. Store in an airtight container; do not store in the refrigerator.

Provided by Apryl

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 36 cookies

Number Of Ingredients 8

Ingredients

1 cup shredded coconut, or as needed
1 cup white sugar
½ cup margarine, softened
2 eggs, beaten
½ cup chopped pecans
½ pound chopped dates
2?½ cups crispy rice cereal (such as Rice Krispies®)
1 teaspoon vanilla extract

Steps:

Place coconut in a shallow bowl.
Stir sugar, margarine, and eggs together in a heavy skillet on the stove, with the burner off. Add pecans and dates. Cook over medium heat, stirring continuously, until thickened, about 10 minutes.
Stir in rice cereal and vanilla extract. Remove from the heat and quickly roll mixture into 1-inch balls. Roll balls in coconut to coat and place on waxed paper to cool.

Nutrition Facts : Calories 92.8 calories, CarbohydrateContent 13.3 g, CholesterolContent 10.3 mg, FatContent 4.5 g, FiberContent 0.9 g, ProteinContent 0.9 g, SaturatedFatContent 1.2 g, SodiumContent 53.9 mg, SugarContent 10.6 g

PECAN AND DATE PIE RECIPE | MYRECIPES

Pecan and Date Pie Recipe | MyRecipes image

The unexpected addition of dates to this classic pie gives the filling more body and a smooth sweetness. Don't use packaged chopped dates, which are rolled in sugar. Instead, use moist and sticky whole dates. Coat your knife with cooking spray for easy chopping

Provided by MyRecipes

Yield 10 servings (serving size: 1 wedge)

Number Of Ingredients 17

Ingredients

Crust:
1 cup all-purpose flour, divided
3 tablespoons ice water
1 teaspoon fresh lemon juice
2 tablespoons powdered sugar
¼ teaspoon salt
¼ cup vegetable shortening
Cooking spray
Filling:
½ cup whole pitted dates, chopped
? cup chopped pecans
1 cup dark corn syrup
½ cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt
4 large eggs

Steps:

Preheat oven to 325°.
To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour, water, and juice, stirring with a whisk until well blended to form a slurry.
Combine 3/4 cup flour, powdered sugar, and 1/4 teaspoon salt; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until mixture is moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with two additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes.
Remove top 2 sheets of plastic wrap; let dough stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough into bottom and up sides of pan. Fold edges under; flute.
To prepare filling, sprinkle dates and pecans evenly over bottom of crust. Combine corn syrup and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Pour mixture into prepared crust. Bake at 325° for 55 minutes or until a knife inserted 1 inch from the edge comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 321 calories, CarbohydrateContent 55.8 g, CholesterolContent 85 mg, FatContent 10.2 g, FiberContent 1.5 g, ProteinContent 4.6 g, SaturatedFatContent 2.2 g, SodiumContent 198 mg

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