_ Ingredients
1 1/2 cups sugar
1 cup butter, at room temperature
1 tsp vanilla
1 1/2 cups chopped pitted dates
3 eggs, at room temperature
1 tsp baking soda
3 cups all-purpose flour
2 cups roughly chopped pecans, toasted
1 tsp kosher salt
_ Instructions
In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand
mixer, cream together the butter and sugar on low speed until well combined,
about 2 minutes.
Add the eggs, one at a time, and beat until they are thoroughly incorporated,
about 30 seconds per egg.
After the last egg has been added add the vanilla and stir to mix. The mixture
may look slightly broken at this stage. This is normal.
Add the flour, baking soda, and salt. Mix on low speed until the flour is almost
absorbed by the butter.
Then add the pecans and dates and mix until everything is well distributed.
Cover the dough with plastic and chill for at least 2 hours or overnight.
Heat the oven to 350°F and line two baking sheets with baking parchment. Scoop
the chilled dough by rounded tablespoons onto the prepared baking sheet
leaving at least 2 inches between each cookie to allow for spread.
Bake for 8-10 minutes, or until the cookie is puffed, looks dry all over, and the
edges are golden brown. Remove from the oven and cool for 5 minutes on the
pan before transferring to a wire rack to cool completely.
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