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One Nutty Date

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  1 Hour
Total Time:  3 Hours
  3 dozen cookies
Financial advisor Linda Croley was inspired by childhood memories of a family treat when she created these peanut butter-date cookies. "I get a great feeling when I bite into these cookies and think of my family who are around me today, and those whose memories I’ll always cherish," says Croley. Once you try them, you may never make an ordinary peanut butter cookie again.

Make Ahead Tip: Prepare the dough (Step 2), cover and refrigerate for up to 1 day. Store the cookies in an airtight container at room temperature for up to 3 days.
RECIPE INGREDIENTS
For One Nutty Date:
1 cup  packed light brown sugar
1/2 cup  unsalted butter, softened
1/2 cup  smooth natural peanut butter
1/2 teaspoon   ground cinnamon
1   large egg
1 teaspoon   vanilla extract
1 1/2  cups all-purpose flour
1/2 teaspoon   baking powder
1/2  teaspoon baking soda
1/2  teaspoon salt
8 ounces   pitted dates, chopped
1/3 cup   walnuts, chopped
For Drizzle:
8 ounces   white chocolate chips (see Tip)
1 tablespoon   canola oil

Tip: Most brands of white chocolate chips are actually not white chocolate at all; they’re called "white morsels" and contain no chocolate. Eight ounces chopped pure white chocolate can be used in place of the chips.
One Nutty Date Recipe at Cooking.com
DIRECTIONS
Preheat oven to 375°F.


Beat brown sugar, butter, peanut butter and cinnamon in a large bowl with an electric mixer on medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Reduce speed to low. Add flour, baking powder, baking soda and salt; beat until well mixed, scraping the sides of the bowl as necessary. Stir in dates and walnuts. Refrigerate the dough for at least 1 hour before baking.


Use a small scoop (1 3/8- to 1 1/2-inch) and drop balls of dough 2 inches apart onto an ungreased baking sheet. (If you do not have a scoop, shape the dough by hand into 1- to 1 1/4-inch balls). Gently press each ball to flatten slightly.


Bake the cookies until the edges are lightly browned, 8 to 10 minutes. Transfer to a wire rack to cool completely.


To decorate: Place white chocolate and oil in a small microwave-safe bowl and microwave on Medium, stirring every 30 seconds, until the chocolate is melted and smooth. To drizzle, dip a fork in the chocolate then wave it over a cookie to create a lacy finish (see Variations). Let the chocolate set for at least 1 hour.

Variations: Instead of drizzling, dip the top side of the cooled cookies in melted white or dark chocolate and sprinkle with chopped walnuts.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   3 dozen cookies
Calories: 114
Fat. Total: 5g
Protein: 2g
Carbohydrates, Total: 15g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 9mg
Sodium: 55mg
% Cal. from Fat: 39%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Grace, CA Reviewed: 11/10/2013
Great cookie!
Oh my goodness, this is now my new favorite cookie! Tested it today, prior to fixing for guests... wonderful!
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