Nana's Date Cookies
Pebble-shaped cookies lightly dusted with a fine powder, generously studded with dates, and offering a chewy texture accented by warm cinnamon and clove aromas.
Ingredients
all-purpose flour (white general-purpose flour)
2 cups minus 2 tbsp
ground cinnamon (generously measured)
1 tsp
ground cloves (generously measured)
1 tsp
baking soda
3/4 tsp
salt
1/4 tsp
unsalted butter (slightly softened)
3/4 cup (1.5)
sugar
1 cup
large eggs
2
vanilla extract
2 tsp
pitted dates (coarsely chopped)
3 cups (about 15 ounces)
all-purpose flour (for dusting)
about 3 tbsp
Instructions
1
Prepare the oven
Preheat the oven to 350°F (about 175°C). Grease or spray several baking sheets with non-stick spray.
2
Mix the batter
In a medium bowl, whisk together the flour, cinnamon, cloves, baking soda, and salt thoroughly; set aside. In a large bowl, use an electric mixer on medium speed to cream the sugar and butter until fully combined and fluffy. Add the eggs one at a time, then add the vanilla extract, and beat until fully combined. Mix in the flour mixture until evenly blended. Fold in the dates until evenly distributed. Let the batter rest for 5 to 10 minutes, until slightly firmer.
3
Shape and dust
Using oiled hands, shape the dough into 1.25-inch balls. Dip your hands in flour and roll each ball in your hands until evenly coated with a thin layer of flour. Place on baking sheets, spacing about 2.5 inches apart.
4
Bake
Bake one sheet at a time on the upper third of the oven for 10 to 14 minutes, until evenly browned and the center feels nearly set when pressed. Rotate the baking sheet front to back halfway through baking for even coloring. Transfer the baking sheet to a rack and let the cookies firm up slightly for 1 to 2 minutes. Use a spatula to transfer the cookies to the rack. Let cool completely.
5
Cure and store
Let the cookies sit in an airtight container for at least 6 hours, preferably overnight, before serving. Store in an airtight container for up to 2 weeks, or freeze for up to 2 months.
