Chewy Date and Walnut Delight Cookies
These Chewy Date and Walnut Delight Cookies are a nostalgic treat that brings together the rich sweetness of dates, the nutty crunch of walnuts, and the tropical flair of shredded coconut. Adapted from a classic 1981 Sunset Vegetarian Cooking cookbook, this recipe results in a deliciously chewy and satisfying cookie that’s perfect for sharing or enjoying on your own. The dough can be conveniently prepared ahead of time and stored in the freezer, making it easy to whip up a fresh batch whenever a cookie craving strikes. Bake them to a golden perfection and enjoy them warm with a cup of tea or coffee for a delightful treat any time of day.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
unsalted butter
1/2 cup (softened)
large egg
1 (beaten)
vanilla extract
2 teaspoons (pure)
all-purpose flour
1 cup (sifted)
baking powder
1 teaspoon (none)
salt
1/4 teaspoon (none)
pitted dates
1 cup (chopped)
shredded coconut
1 cup (sweetened or unsweetened)
walnuts
1 cup (chopped)
Instructions
1
In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, large egg, and vanilla extract together until the mixture is smooth and well combined.
2
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well mixed.
3
Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed until just blended and a dough forms.
4
Gently fold in the chopped dates, shredded coconut, and chopped walnuts until evenly distributed throughout the dough.
5
Divide the cookie dough into two portions and shape each into a roll about 1-1/2 inches in diameter. Wrap the rolls tightly in wax paper or aluminum foil and chill in the freezer for at least 2 hours or up to 1 month for later baking.
6
Once ready to bake, preheat your oven to 350 degrees Fahrenheit. Lightly grease several cookie sheets or line them with parchment paper.
7
Using a sharp knife, slice the chilled dough rolls into 3/8-inch thick cookies and place them on the prepared cookie sheets, leaving some space between each slice.
8
Bake in the preheated oven for approximately 12 minutes, or until the edges turn a golden brown.
9
Remove the cookie sheets from the oven and allow the cookies to cool on a wire rack before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Chewy Date and Walnut Delight Cookies?
They are a nostalgic, chewy treat featuring dates, walnuts, and shredded coconut, adapted from a 1981 classic cookbook.
What is the origin of this cookie recipe?
This recipe was adapted from a classic 1981 Sunset Vegetarian Cooking cookbook.
What are the primary flavor components of these cookies?
The main flavors come from the rich sweetness of pitted dates, the nutty crunch of walnuts, and the tropical flair of shredded coconut.
How many ingredients are required for this recipe?
There are 9 ingredients in total, including butter, egg, vanilla, flour, baking powder, salt, dates, coconut, and walnuts.
What type of butter is recommended?
The recipe calls for 1/2 cup of softened unsalted butter.
Should the egg be prepared in any specific way?
Yes, the recipe specifies using one large beaten egg.
How much vanilla extract is used?
The recipe requires 2 teaspoons of pure vanilla extract.
Does the flour need to be sifted?
Yes, the recipe suggests using 1 cup of sifted all-purpose flour.
What leavening agent is used in these cookies?
One teaspoon of baking powder is used as the leavening agent.
Is there salt in the dough?
Yes, the recipe includes 1/4 teaspoon of salt.
How should the dates be prepared?
You should use 1 cup of pitted dates that have been chopped.
What kind of coconut can I use?
You can use 1 cup of either sweetened or unsweetened shredded coconut.
How should the walnuts be prepared?
The recipe calls for 1 cup of chopped walnuts.
How do I start the mixing process?
Use an electric mixer to cream the softened butter, egg, and vanilla extract together until smooth.
How are the dry ingredients combined?
Whisk the sifted flour, baking powder, and salt together in a separate bowl until well mixed.
When do I add the flour mixture to the wet ingredients?
Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed until a dough forms.
When should the dates and nuts be added?
Gently fold in the chopped dates, shredded coconut, and chopped walnuts once the basic dough has formed.
How do I shape the cookie dough?
Divide the dough into two portions and shape each into a roll about 1-1/2 inches in diameter.
How should the dough rolls be wrapped?
Wrap the rolls tightly in wax paper or aluminum foil before chilling.
How long does the dough need to chill?
The dough should be chilled in the freezer for at least 2 hours.
Can I make the dough ahead of time?
Yes, the dough rolls can be stored in the freezer for up to 1 month.
What is the oven temperature for baking?
Preheat your oven to 350 degrees Fahrenheit.
How should I prepare the cookie sheets?
Lightly grease the cookie sheets or line them with parchment paper.
How thick should I slice the cookie dough?
Use a sharp knife to slice the chilled dough into 3/8-inch thick cookies.
How long do the cookies take to bake?
Bake the cookies for approximately 12 minutes.
How can I tell when the cookies are finished baking?
The cookies are done when the edges turn a golden brown.
What is the best way to cool the cookies?
Allow the cookies to cool on a wire rack after removing them from the oven.
Are these cookies suitable for vegetarians?
Yes, these are categorized as vegetarian cookies.
What is the final texture of these treats?
These cookies are designed to be chewy and satisfying with a slight crunch from the walnuts.
What is the best way to serve these cookies?
They are best enjoyed warm with a cup of tea or coffee.