Date Nut Cookie Pies Recipes

DATE AND NUT COOKIES

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.

DATE-FILLED COOKIES

Steps:

• Cream butter and 1 cup sugar; add eggs and beat well.
• Add milk.
• Sift together baking powder, 2 cups flour, and salt; add flour mixture to creamed mixture.
• Refrigerate.
• While dough is chilling, make filling by cooking dates, water, 3 tsp flour, and 1/2 cup sugar until thick; add chopped nuts.
• Roll out dough; cut in rounds.
• Mound filling in center, place another round on top and seal edges.
• Bake at 375°F on greased cookie sheets until lightly browned.

DATE NUT PINWHEEL COOKIES II

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.

DATE DROP COOKIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine margarine or butter, salt, and vanilla; blend well. Add sugar and cream well. Beat eggs and blend into mixture.
• Sift flour with soda and add to the creamed mixture, alternately with the milk. Mix thoroughly.
• Stir in dates and nuts.
• Drop from teaspoon and flatten with glass covered with damp cloth. Sprinkle with sugar.
• Bake at 350 degrees for 12 to 15 minutes. Cool and enjoy.

DATE BARS

Steps:

• In 2-quart saucepan, cook filling ingredients over low heat about 10 minutes, stirring constantly, until thickened. Cool 5 minutes.
• Heat oven to 400°F. Grease bottom and sides of 13x9-inch pan with shortening.
• In large bowl, stir brown sugar and butter until well mixed. Stir in flour, oats, baking soda and salt until crumbly. Press half of the crumb mixture evenly in bottom of pan. Spread with filling. Top with remaining crumb mixture; press lightly.
• Bake 25 to 30 minutes or until light brown. Cool 5 minutes in pan on cooling rack. Cut into 6 rows by 6 rows while warm.

DATE NUT COOKIE PIES

Steps:

• To prepare the pastry, combine the flour, confectioners' sugar, and salt in the bowl of a food processor fitted with the metal blade. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolks and 3 tablespoons of the cream and pulse just until the dough starts to come together. Add more cream if necessary but stop before the dough is too wet. Tip half of the dough out onto a piece of plastic wrap and form it into a disk. Repeat with the remaining dough. Chill the disks for at least 2 hours.
• To prepare the filling, bring the dates and the water to a simmer over medium heat in a small saucepan. Cook until the dates are very soft, about 5 minutes. Transfer the dates and the water to the bowl of a food processor fitted with the metal blade and add the pecans, walnuts, honey, orange zest, cardamom, cloves, and salt and pulse until you have a chunky paste. Let cool completely.
• Line two baking sheets with parchment paper.
• Working with one disk at a time, roll the dough out to a thickness of 1/8 inch on a very lightly floured surface. (Less flour means a more tender cookie.) Using a 2-inch cookie cutter, cut out circles of dough and set them about 1 inch apart on the prepared baking sheets. Repeat with the remaining disk. You can reroll the dough once if you like.
• Scoop about a rounded 1/2 teaspoon of filling onto half of the dough circles. Brush the edges of the filling-topped circles with a bit of cream and top with another dough circle, gently pressing the edges to seal. Once you've sandwiched all of the cookies, use a fork to crimp all of the edges.
• Chill the cookies until firm, about 30 minutes. Preheat the oven to 350°F.
• Brush the top of each cookie with cream and sprinkle with a bit of sanding sugar. Bake until the cookies are golden and crisp, 25 to 30 minutes, rotating the sheets halfway through. Let the cookies cool completely on a rack.
• Store the cookies in an airtight container at room temperature for up to 5 days.

DATE PECAN PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, melt butter. Remove from the heat; whisk in the sugar, vinegar, cinnamon and nutmeg. Stir in the eggs, dates and pecans. Pour into crust. , Bake at 375° for 35-40 minutes or until set. Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers.

DATE NUT MERINGUES

Steps:

• In a bowl, beat egg whites until soft peaks form. Gradually add sugar; beat until stiff peaks form, about 6 minutes. Beat in vanilla. Fold in dates and pecans. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 325° for 12-15 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.

MRS. AVER'S DATE WALNUT PIE

Steps:

• 1. In a large bowl, beat together sugar, syrup, salt, flour, and eggs. Mix well. Add melted butter, vanilla, nuts and dates (cut in pieces).
• 2. Pour into shell and bake for 10 minutes at 450 degrees. Then lower oven temperature to 300 degrees and continue baking for another 50 minutes, or until filling is set.

DATE NUT COOKIES WITH WALNUTS

Steps:

• In a mixing bowl with an electric mixer, combine the shortening, butter, and sugar. Beat until light and fluffy.
• Beat in vanilla and egg, beating until well blended.
• Sift flour and salt; add to creamed mixture, mixing well.
• Stir in dates and walnuts. Shape dough into two 2-inch rolls; wrap in wax paper and chill overnight.
• Slice chilled cookie dough into 1/8 inch slices; bake on greased baking sheets at 375 F for 8 to 10 minutes.