The base for this recipe came from my favorite cookbook, the one my mom gave to me when she kicked me out of the house. I’ve been running through it, looking for ideas, when I came across a recipe for California Fig cookies. Sounded good to me, except I didn’t have any figs on hand. But I did have dates! So I switched it up, added some Scotch and clove. And took out the walnut or pecan halves, they were optional anyway. Now I have to say these turned out amazing! They are now one of my favorite cookies. Enjoy!
- 1 cup chopped dried dates
- 4 tbsp. Scotch
- 6 to 8 tbsp. water*
- 1 cup butter, at room temp
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp real vanilla
- 2 cups sifted flour
- 2 tsp baking powder
- 1/2 tsp ground cloves
- 1/2 tsp kosher salt
Pre-heat your oven to 375° and line 2 cookie sheets with parchment paper.
In a small pan; cook the dates, scotch, and 6 tbsp. of water until the dates are super soft and like a paste. *You may need more water for this, it depends on how dry your dates are. Allow mixture to cool completely.
In a stand mixer with the paddle attachment, cream the butter and sugars. Once it’s light and fluffy, add in the egg and vanilla. Beat until it’s light and fluffy again, you’ll probably have to scrap down the bowl.
Sift together the flour, baking soda, clove, and salt. Turn the mixer to low and slowly add in the flour mixture and beat until combined. Now stir in the dates. Drop a teaspoon full of dough onto your cookie sheets, about 2″ apart.
Bake for 12 minutes. The edges should just start to turn golden brown. Allow to cool and then eat.