Date Cookies
If you’re looking for a new spin on an old cookie, this is it. These date cookies are half shortbread, half sugar cookie. They use the sweetness of dates to sub in for half the sugar, and contain anise seed, which gives it a wonderfully unexpected flavor.
Servings: 24 cookies
Calories: 104kcal
Ingredients
- ½ cup butter, softened
- ½ cup sugar
- 1 egg
- 1 ¾ cup flour
- 1 ½ tablespoon baking powder
- 1 cup pitted, dried dates, finely chopped
- 1 ½ teaspoon ground anise seed
Instructions
- Cream the butter and sugar together in a stand mixer, or with an electric hand mixer.
- Add the egg and continue to beat until well combined.
- Sift together flour and baking powder.
- Slowly add the flour to the wet ingredients and fold in carefully to combine.
- Fold in dates and anise seed until just combined.
- Wrap dough in plastic and chill overnight.
- When ready to bake cookies, preheat oven to 350 degrees.
- Line a baking sheet with a slip mat.
- Remove dough from the refrigerator and roll out onto a floured surface.
- Cut out cookies with a cookie cutter (simple shapes work best for these cookies) and place them on the baking sheet.
- Bake date cookies for 10 minutes until golden brown.
- Remove cookies from the oven and transfer to a wire rack to cool.
Notes
(Recipe from The Lebanese Kitchen, by Salma Hage)
Nutrition
Calories: 104kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 113mg | Potassium: 56mg | Fiber: 1g | Sugar: 8g | Vitamin A: 129IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 1mg
