Date Nut Cookies with Walnuts Recipe

date cookies
Diana Rattray
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 72 servings
Nutritional Guidelines (per serving)
266 Calories
14g Fat
33g Carbs
3g Protein
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Nutrition Facts
Servings: 72 servings
Amount per serving
Calories 266
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 24%
Cholesterol 64mg 21%
Sodium 145mg 6%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 5%
Protein 3g
Calcium 49mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This date nut cookie recipe combines the flaky texture of butter cookies with the nutty flavor of walnuts and finishes with the gooey goodness of dates. It is the perfect marriage of sweet and melt-in-your-mouth creaminess. This date cookie recipe is perfect for the whole family. Try these date cookies, made with brown sugar, eggs, walnuts, dates, and other ingredients.

While there are over 3,000 varieties of dates, US growers primarily produce two types of dates, both of which originate in the Middle East. An agricultural explorer tasked with finding exotic crops for the US Government, Walter Swingle, is responsible for bringing the Deglet Noor, a smallish, drier date often found in baked goods, and the Medjool, a fat, maple-hued fruit that boasts a succulent taste and texture.

Dates originate from the Middle East and are key to Ramadan, an annual month-long period of spiritual reflection for Muslims. After fasting from sun-up to sun-down, dates are the first foods eaten before having an evening meal. At the end of Ramadan, ma’amoul, butter cookies stuffed with dates are served. 

Ingredients

  • 1/2 cup margarine (or shortening; room temperature)
  • 1/2 cup butter (room temperature)
  • 2 cups light brown sugar (firmly packed)
  • 1 teaspoon vanilla
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 cup chopped dates (6 to 8 ounces)
  • 1 cup chopped walnuts

Steps to Make It

  1. In a mixing bowl with an electric mixer, combine the shortening, butter, and sugar. Beat until light and fluffy.

  2. Beat in vanilla and egg, beating until well blended.

  3. Sift flour and salt; add to creamed mixture, mixing well.

  4. Stir in dates and walnuts. Shape dough into two 2-inch rolls; wrap in wax paper and chill overnight.

  5. Slice chilled cookie dough into 1/8 inch slices; bake on greased baking sheets at 375 F for 8 to 10 minutes.

Tips

  • As mentioned above, the Deglet Noor date is primarily used for baking, whereas the Medjool is added to smoothies, energy bars and the like. The reason for this is that the Deglet Noor is drier and keeps longer, allowing for better consistency for a warm or room temperature treat. The Medjool, on the other hand, is sticky and moist. It is hard to cut uniformly and is better with ingredients that need to be combined like shakes and truffles.
  • Cookie dough freezes beautifully. Slice and bake one log and freeze the other one for another day.