DATE AND WALNUT COOKIES RECIPE - NYT COOKING
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
Total Time 2 hours
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//schema.org, Calories 110, UnsaturatedFatContent 4 grams, CarbohydrateContent 13 grams, FatContent 6 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 2 grams, SodiumContent 59 milligrams, SugarContent 8 grams, TransFatContent 0 grams
WALNUT DATE BREAD RECIPE: HOW TO MAKE IT
Many years ago when I was sick, a dear friend stopped with a pot of soup and this beautiful bread. Every cook should have a copy of this traditional quick bread recipe in his or her files.
Provided by Taste of Home
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 2 loaves (12 pieces each).
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine the dates, water and butter; let stand for 5 minutes. In a large bowl, combine the flour, sugar, walnuts, baking soda and salt. In a small bowl, combine the eggs, vanilla and date mixture. Stir into dry ingredients just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake until a toothpick comes out clean, 45-50 minutes. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 120 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 181mg sodium, CarbohydrateContent 23g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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- Pre-heat the oven. Rub some oil around the inside of a 20cm/8” round deep, loose bottom cake tin or insert a baking liner. Put the dates and water into a saucepan and bring slowly to the boil. Remove from the heat, stir in the bicarbonate of soda and leave to cool. Break the eggs into a mixing bowl, add the sugar and beat together until light and airy. Mix in the oil followed by the self-raising flour. Break the walnuts into small pieces, reserve a tablespoon for later and add the rest to the mixing bowl. Add the prepared dates and mix everything together. Tip the mixture into your prepared cake tin and smooth the top. Sprinkle the reserved chopped walnuts over the top. Bake for 55-60 minutes. Allow to cool in the tin for 20 minutes before turning out onto a wire rack.
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