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Pecan Date Cookies With Browned Butter Icing

 

These delicious Pecan Date Cookies are one of many delicious goodies my mother made at Christmas.  The first time I ate one of these special little cookies, I wasn’t sure if I was going to like the taste of a date inside of a cookie, much less a date stuffed with a pecan.  OMG!  The first cookie led to the second and the third and so forth.  The cookies themselves are like tender little cakes, then tucked inside is a pecan stuffed date, and finally, they are coated with a thin icing made of browned butter and powdered sugar.  I call these cookies special holiday cookies.  They sure aren’t your everyday cookie.

These cookies are so easy to make.  Here’s all you do…

  1. Stuff the dates with pecan halves and set them aside.
  2. Mix up the cookie batter.
  3. Drop a few dates at a time into the cookie dough, to cover the bottom of the dates with dough.
  4. Using a tablespoon, scoop up each date along with some of the cookie dough.

      5. Drop spoonfuls onto an ungreased cookie sheet, covering the dates, and bake.

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Pecan Date Cookies With Browned Butter Icing


  • Author: Cindy Gibbs
  • Prep Time: 30 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 50 minutes
  • Yield: 45 Cookies
  • Category: Cookies

Description

These soft little cake-like cookies have a pecan stuffed date hidden in the middle, and they are covered in the most delicious browned butter frosting.  A perfect cookie for the holidays!


Ingredients

For the Cookies

  • 1 pound (16 ounces) whole pitted dates, see notes below
  • 3/4 to 1 cup pecan halves, about 45
  • 2 1/2 cup all-purpose flour, spoon and leveled or sifted
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick real butter, unsalted
  • 1 1/2 cups light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream

For the Icing

  • 1/3 cup real butter, unsalted
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • Enough milk for spreading consistency

Instructions

Preheat oven to 375 degrees.

For the Cookies

  1. Stuff the dates with the pecan halves and set aside.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt, and set aside.
  3. In the bowl of a stand mixer, or use a hand mixer, beat the butter on high speed until very light and creamy, about 1 minute.  Add the brown sugar and mix on medium speed until the sugar is incorporated and the mixer is smooth and creamy with no lumps of sugar remaining.  Add the eggs and vanilla and mix on medium speed until ingredients are well combined.  Add one half of the sour cream, followed by 1/2 of the dry ingredients and repeat with the second half of each.  On the final addition of the dry ingredients, mix only long enough to incorporate.  Do not over mix.
  4. Drop about 4 to 5 dates into the cookie dough.  Slightly press each date into the dough, just enough to make sure there is dough on the bottom of each date.  Using a tablespoon, scoop up a date and some dough and transfer to an ungreased cookie sheet, spacing them about 2 inches apart.  Make sure each date is totally covered with the cookie dough.  (I tried using a cookie scoop for this, but it didn’t work too well).
  5. Bake for about 14 to 15 minutes until cookies are a golden brown on top.  They should look light and spongy on top, just like a cake would look when baking.
  6. Immediately transfer cookies to a wire rack to cool.  Do not allow these cookies to remain on the cookie sheets for long or they will begin to stick.  However, there is no need to grease the cookie sheets when baking them.

For the Icing

  1. Add the butter to a medium saucepan and heat over medium heat until lightly browned, swirling the butter around in the pan every few seconds.  Remove immediately from heat once the butter becomes lightly browned.  Add the vanilla and add the sugar one cup at a time, whisking well after each addition.  Add just enough milk for a nice thin spreading consistency.
  2. Spread the icing on cooled cookies.  Once the icing has set up, place cookies in an airtight container with waxed paper between layers.

Notes

For the dates, I used two 8 ounce packages of dates.  Feel free to use fresh dates if you prefer.

These cookies will stay fresh for up to five days.  If you’re not planning on eating them right away, I recommend freezing them.  They freeze very nicely.  I don’t recommend freezing for over 3 months.

Keywords: cookies, date cookies, date pecan cookies, Christmas cookies, holiday cookies, pecan cookies,

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