Cookies are delicious any time. Our year-round of love of cookies is apparent from our previous recipes for Mini M&M Cookies and Pumpkin Chocolate Chip Cookies. But once the weather starts to become cooler and the leaves start changing, cookies are even better. They warm your house and your soul at the same time!
These Date Pecan Cookies are moist from the chopped dates but also a little crunchy with the chopped pecans. The hint of cinnamon is what really takes these cookies over the top! If you are a chocolate lover, you could also add chocolate chips to these cookies for added deliciousness.
We told you about how our Grandma was keen to distinguish between figs and dates in our recipe for Roasted Bacon-Wrapped, Blue Cheese-Stuffed Fresh Figs. When dried, figs and dates do look rather similar and upon further research, they have more similarities. We discovered that both have origins in the Middle East and have been cultivated for their delicious fruit since ancient times.
Furthermore, both plants can be quite drought tolerant. There is even a date farm in Yuma, Arizona: Martha’s Gardens. However, dates come from the date palm, while figs come from the deciduous Ficus carica tree of the mulberry family. We enjoy eating both! Now let’s start baking!
Mix the flour, baking soda, salt and cinnamon in a bowl.
Cream together the butter and granulated sugar.
Add eggs, one at a time and mix after each one. Then add vanilla.
Add dry ingredients.
Mix in chopped dates and pecans. Mix until incorporated. Refrigerate 2 hours or overnight.
Dough will be very hard, use a heavy duty spoon to scoop heaping tablespoons of dough. Then roll in your hands to form a ball.
Bake 10-11 minutes at 350°F.
Let cool on wire rack then devour.