Date Nut Cookies
02-02-2010, 12:09 PM
#1
Super Member
Thread Starter
Join Date: Apr 2007
Location: East Texas
Posts: 3,021
When I was a kid, we use to go to a bakery in the Big Towne Mall in Mesquite, TX. Parents bought us cookies or bars that had dates in them. They were about 1 1/2 wide & 2 ins' long & not real thick. Maybe 1/2 in thick. I have yet to find a recipe for these. They were darker than toll house & not golden brown. Anybody got any ideals? Also they very chewy. Just remember how good they were.
06-02-2010, 08:56 PM
#8
Member
Join Date: Mar 2010
Location: Stafford, TX
Posts: 98
The following is a Date Bar Cookie recipe that was from my grandmother who was 92 when she passed away in 1980 and is a favorite in our family and with our friends.
Cream together: 2 eggs
1 cup brown sugar
1 teaspoon vanilla
Add: 1 cup flour
¾ teaspoon baking powder
¼ teaspoon salt
Then add: 1 pound dates, chopped
1 cup nuts, chopped
Beat until dates are mixed into batter. Batter will be quite thick. Bake in 9x9-inch pan lined with parchment paper. Bake at 350º oven for 30 to 35 minutes. Be careful not to overbake. Cool completely and then cut into bars. Store in airtight container. Freeze very well.
Note – I double the recipe and bake in a 15x10-inch jelly roll pan lined with parchment paper.
Also, note that this recipe has no oil, butter or shortening. The dates I use are bought bulk that are typically more moist than your box-packaged dates. I buy locally from the Houston Pecan Company in Houston, TX.
Recently I learned from my cousin that she had the same recipe from her grandmother and the only difference was that instead of the 1 pound of dates, her recipe called for 1/2 pound dates and 1/2 cup coconut. I am sure the coconut would help with moistness in the cookie.
Cream together: 2 eggs
1 cup brown sugar
1 teaspoon vanilla
Add: 1 cup flour
¾ teaspoon baking powder
¼ teaspoon salt
Then add: 1 pound dates, chopped
1 cup nuts, chopped
Beat until dates are mixed into batter. Batter will be quite thick. Bake in 9x9-inch pan lined with parchment paper. Bake at 350º oven for 30 to 35 minutes. Be careful not to overbake. Cool completely and then cut into bars. Store in airtight container. Freeze very well.
Note – I double the recipe and bake in a 15x10-inch jelly roll pan lined with parchment paper.
Also, note that this recipe has no oil, butter or shortening. The dates I use are bought bulk that are typically more moist than your box-packaged dates. I buy locally from the Houston Pecan Company in Houston, TX.
Recently I learned from my cousin that she had the same recipe from her grandmother and the only difference was that instead of the 1 pound of dates, her recipe called for 1/2 pound dates and 1/2 cup coconut. I am sure the coconut would help with moistness in the cookie.
06-03-2010, 03:43 AM
#9
Senior Member
Join Date: May 2010
Location: Texas
Posts: 849
Date Nut Rolls
1 1/4 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dates, pitted and chopped 1 cup butter
1 cup white sugar
1 cup packed brown sugar
3 eggs
1 cup chopped walnuts
Preheat oven to 350 degrees F (180 degrees C).
Grease and line a 9 x 13 inch pan.
Combine first 4 ingredients. Take 1/2 cup of flour mixture and dredge the dates.
Cream butter and sugars until light and fluffy. Add eggs, one at a time, and beat well after every addition. Gradually stir in flour mixture.
Add dates and walnuts and stir until completely combined.
Pour batter into prepared pan and bake for 10 minutes. Lower heat to 300 degrees F (150 degrees C) and bake for 30-40 minutes or until done.
Cool on a wire rack for 20 minutes and cut into bars. Wrap individually with foil or colored cellophane wrap.
1 1/4 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dates, pitted and chopped 1 cup butter
1 cup white sugar
1 cup packed brown sugar
3 eggs
1 cup chopped walnuts
Preheat oven to 350 degrees F (180 degrees C).
Grease and line a 9 x 13 inch pan.
Combine first 4 ingredients. Take 1/2 cup of flour mixture and dredge the dates.
Cream butter and sugars until light and fluffy. Add eggs, one at a time, and beat well after every addition. Gradually stir in flour mixture.
Add dates and walnuts and stir until completely combined.
Pour batter into prepared pan and bake for 10 minutes. Lower heat to 300 degrees F (150 degrees C) and bake for 30-40 minutes or until done.
Cool on a wire rack for 20 minutes and cut into bars. Wrap individually with foil or colored cellophane wrap.
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