Maple Nut Date Cookies Recipe

Publisher Photo

Maple Nut Date Cookies Recipe

Be the first to add a review
Publisher Photo
I can't resist these soft cookies topped with a maple-flavored frosting. Dates, pecans and coconut add some unexpected wholesomeness.
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 3 eggs
  • 1 cup maple syrup
  • 3-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped dates
  • 1 cup chopped pecans
  • 3/4 cup sweetened shredded coconut
  • FROSTING:
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon maple flavoring

Directions

In a large bowl, cream butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup (mixture will appear curdled). Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in dates, pecans and coconut. Cover and refrigerate for 2 hours or until easy to handle.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
In a small bowl, cream butter and sugar until light and fluffy. Beat in the cream, syrup, vanilla and maple flavoring until smooth. Frost cooled cookies. Yield: about 8 dozen.
Originally published as Maple Nut Date Cookies in Best of Country Cookies 1999, p36

Nutritional Facts

2 each: 143 calories, 8g fat (4g saturated fat), 27mg cholesterol, 141mg sodium, 18g carbohydrate (10g sugars, 1g fiber), 2g protein.

  • 1 cup butter, softened
  • 3 eggs
  • 1 cup maple syrup
  • 3-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped dates
  • 1 cup chopped pecans
  • 3/4 cup sweetened shredded coconut
  • FROSTING:
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon maple flavoring
  1. In a large bowl, cream butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup (mixture will appear curdled). Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in dates, pecans and coconut. Cover and refrigerate for 2 hours or until easy to handle.
  2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
  3. In a small bowl, cream butter and sugar until light and fluffy. Beat in the cream, syrup, vanilla and maple flavoring until smooth. Frost cooled cookies. Yield: about 8 dozen.
Originally published as Maple Nut Date Cookies in Best of Country Cookies 1999, p36

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMaple Nut Date Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review