Page 44 in the old book / page 76 in the new book
These are large, thin and crispy cookies with chewy bumps here and there from the dates and walnuts. They're loaded with butter (aren't they all?) and are flavored with a little cinnamon.
The recipe calls for whole dates cut in four or five pieces. Normally I would cut them in slices, but I decided it would be quicker to cut them in quarters by cutting once lengthwise and then once crosswise. Don't be tempted to use those horrid extruded date pieces...there's no comparison! These cookies really spread, so only five will fit on a cookie sheet. The instructions recommend that you flatten the dough slighty with the back of the spoon so that the dates and walnuts won't be all bunched up in the middle of the cookie. The dough is soft and sticky, which makes this a little tricky, but using one spoon to push the dough off the back of the other helps.
These were wonderful! The texture is fantastic and I loved the hint of cinnamon together with the dates. They held up well the second day in that they stayed crisp, but pack them carefully! They are quite fragile and being so large makes them even more likely to break.
Next week – Lemon Walnut Wafers
Nutrition Facts
2 comments:
Mmmm...those look good. I need to try some crispy cookies myself...always more tempted to go with chewy, but those sound highly appealing.
Hi Alice - thanks! They were really good. They are sort of a mix of crispy and chewy (but mostly crispy).
Post a Comment