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5 from 5 votes

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 hours 40 minutes
Cook Time10 minutes
Total Time2 hours 50 minutes
Course: Cookies
Servings: 60 cookies
Calories: 94kcal
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, softened (2 sticks)
  • 1 ½ cups sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup finely chopped toasted pecans, divided

For the glaze:

  • Zest from one medium orange
  • 3 Tablespoon fresh orange juice
  • ½ 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 8 ounces dates, orange zest and 1 generous Tablespoon orange juice. Process 45 seconds, or until dates are finely chopped.
  • In a medium bowl, beat 1 cup butter at medium speed until fluffy. Gradually add 1 ½ cups sugar, beating until well blended.
  • Add 1 egg and 1 teaspoon vanilla; beat well.
  • In a separate bowl, combine 2 ½ cups flour, 1 ½ teaspoons baking powder and 1½teaspoon 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 ½ 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 ½ 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 ¼-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 3 Tablespoons juice. Whisk in ½ 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.

Nutrition

Serving: 1cookie | Calories: 94kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 45mg | Potassium: 56mg | Fiber: 1g | Sugar: 9g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.3mg