Date & Nut Chews
Submitted by clramge
Chewy date and nut cookie balls rolled in powdered sugar. Baked in a sheet pan, cut into squares while hot, then shaped by hand into bite-sized treats with almond extract and corn syrup.
YIELD
1 panPREP
35 minCOOK
25 minREADY
60 minThese little powdered sugar-dusted balls are a holiday cookie tin classic that somehow never goes out of style. They bake flat in a sheet pan, then get cut and rolled into balls while still warm.
The batter is packed with chopped dates and nuts held together with beaten eggs, corn syrup, and just enough flour to give it structure. A touch of almond extract adds a subtle fragrance that makes people ask what your secret ingredient is.
Once shaped, toss them in a bag of powdered sugar and shake. They look like snowballs and taste like chewy, nutty candy.
Kitchen Tips
- Work fast when shaping. The bars need to be warm and pliable to roll into balls. Once they cool, they crack instead of shaping.
- The corners of the pan tend to overbake. The recipe warns you to discard those pieces, and that’s honest advice.
- Chop the dates finely so they distribute evenly through the batter.
- These store well in a tin with waxed paper between layers. The powdered sugar coating keeps them from sticking together.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Grease a 9-by-13-inch pan.
Place eggs in large bowl.
Add salt and almond extract.
Beat until light.
Gradually beat in sugar and corn syrup.
Add dates and nuts; mix well.
Sift flour.
Fold into other ingredients. Pour into pan.
Bake for 20 to 25 minutes.
Remove from oven; while still hot, cut into 1½-inch squares.
If necessary, discard squares from the four corners of the pan; that portion may be too hard.
Shape at once into small balls, taking care not to burn your hands.
Roll in powdered sugar, or put sugar and cookies in a paper bag and shake.
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