Print Recipe

Orange Date-Nut Cookies

The dough for these cookies can be made and frozen for a month ahead of baking. These cookies ship well as they become even more flavorful over time.
Prep Time2 hrs 40 mins
Cook Time10 mins
Total Time2 hrs 50 mins
Course: Cookies
Servings: 5 dozen
Author: Good Dinner Mom

Ingredients

  • For the cookies:
  • 8- ounce package of chopped or whole dates Deglet Noor are excellent and most common
  • Zest from one medium orange
  • 1 generous Tablespoon juice from fresh orange
  • 1 cup butter 2 sticks, softened
  • 1 1/2 cups sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup finely chopped toasted pecans divided
  • For the glaze:
  • Zest from one medium orange
  • 3 Tablespoon fresh orange juice
  • 1/2 to 1 cup confectioners sugar depending on how thick you want the glaze

Instructions

  • To make the cookies:
  • Line a 9- x 5-inch loaf pan with plastic wrap, allowing enough to extend over the edges of pan so they can cover the dough for refrigerating. Set aside.
  • Position knife blade in food processor bowl; add dates, orange zest and orange juice. Process 45 seconds, or until dates are finely chopped.
  • In a medium bowl, beat butter at medium speed until fluffy. Gradually add sugar, beating until well blended.
  • Add the egg and vanilla; beat well.
  • In a separate bowl, combine flour, baking powder and salt. Whisk together to combine.
  • Gradually add flour mixture into the butter mixture, beating at low speed until blended.
  • Divide the dough into 3 portions. Knead 1/2 cup of the pecans into 1 portion of dough; press this portion into prepared pan.
  • Knead the date mixture into 1 portion of dough; press in pan over pecan dough.
  • Knead remaining 1/2 cup pecans into remaining dough; press into pan over date dough.
  • Cover and chill at least 2 hours or freeze up to 1 month. (If freezing, defrost again in refrigerator for 2 days before making cookies.)
  • Preheat oven to 350F degrees.
  • Invert loaf pan onto a cutting board; remove and discard plastic wrap. Cut dough lengthwise into 3 lengthwise logs. Cut each log of dough crosswise into 1/4-inch thick slices. Place the slices 1-inch apart on parchment lined baking sheets. (Each log yields about 20 cookies)
  • Bake for 10-11 minutes until still soft and NOT brown at edges (I like these a little more chewy, but if you want them as tea or coffee dunking cookies, bake an additional 2 minutes until the edges are browned).
  • Cool slightly on baking sheets; remove to wire rack to cool completely.
  • To make the glaze:
  • In a small bowl, mix orange zest and juice. Whisk in 1/2 cup confectioners sugar and add more for thicker glaze.
  • Using a spoon, drizzle a stripe or droplets over each cookie. Let sit for about 10 minutes to let glaze harden slightly for packaging or serving.
  • These cookies ship well as they taste even better two or three days after baking.