With the annual “Big Date Night” coming up in February, anything but a “date” date is on my mind. HH and I have had not-so-wonderful experiences when trying to go out on Valentine’s night. Between full baby-sitter schedules (when the kids were younger), full restaurants, and packed theaters, we finally gave up trying to do anything other than stay home for Valentine’s.
Dates are still on my mind, though. Chopped dates. Date nut cookies…
I whipped up a batch a couple of weeks ago. Here’s the cookie dough before adding the dates and nuts. So creamy and smooth! (I apologize again for dark and shadowy pictures. My new camera is to arrive today. Hooray! Thank you for your patience during my camera woes.)
After adding the dates and nuts, you must stir it with a spoon. Well, it’s more of a fold, since the cookie dough is pretty thick.
The instructions say to refrigerate the dough over night, and then pack it into long rolls covered with wax paper. The dough keeps well in the refrigerator, rolled and ready for a quick slice-and-bake batch. (I’ve found this works for most cookie dough, so try it for your own home-made slice-and-bakes.)
I’m not a patient person, so I went ahead without the refrigeration part. I rolled the dough straight from the bowl into wax paper.
I saved them for later by putting all the rolls in the freezer. (I’m famous for not following directions and sometimes regret my deviation. No regrets here, though!)
Last Tuesday night, I took out a couple of rolls of dough, and let them thaw in the refrigerator over night. The next morning, I sliced and baked them.
(Or, you can set them on the kitchen counter for a little while until the dough is soft enough to cut with a knife – 30 minutes or so.)
I wanted to share these cookies with my friends at church (who I cook with on Wednesdays for our Wednesday night meal). Fifteen minutes after slicing and baking the refrigerated dough, HH and I were pigging out on hot date nut cookies at 9:30 in the morning. Oink!
That kind of date can happen when your HH works at home. That kind of date doesn’t have to wait for Valentine’s Day, either.
But, if you’re planning something special for your date on Valentine’s, go ahead and get your slice and bakes ready…and you don’t have to wait for the night to get here. You can eat them early. I won’t tell. 🙂
- 1 cup butter
- 2 cups sugar
- 3 eggs
- 1 teaspoon baking soda
- 2 teaspoons water
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon ground cloves
- dash salt
- 1 8-ounce package chopped dates
- 2 cups chopped pecans
- Cream butter and sugar until fluffy. Add eggs and blend until creamy.
- Combine water and baking soda and blend into butter mixture.
- In separate bowl, mix all dry ingredients and add to butter mixture. Blend well.
- Fold dates and nuts into dough.
- Cover dough with plastic wrap and let sit in refrigerator over night. Roll into log-type rolls covered with wax paper. (May need to dust slightly with flour to keep from sticking to hands.) Freeze until ready to use.
- Take out of freezer and thaw slightly. Cut ¼" slices and arrange on baking sheet 1 inch apart. (Sprinkle with sugar if desired.) Bake in 350 degree oven until slightly brown, about 10 minutes.
From a health standpoint, cookies are not necessarily recommended for breakfast, but if the mood strikes, go for it. 🙂
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