Maple Nut Date Cookies Recipe

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Maple Nut Date Cookies Recipe

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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 or margarine, 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 flaked coconut
  • FROSTING:
  • 1/4 cup butter or margarine, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons whipping cream
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon maple flavoring

Directions

In a mixing bowl, cream butter. Add eggs, one at a time, beating well after each addition. Beat in syrup (mixture will appear curdled). Combine flour, baking powder, baking soda and salt; gradually add to the creamed mixture. 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 mixing bowl, cream butter and sugar. Beat in 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 or margarine, 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 flaked coconut
  • FROSTING:
  • 1/4 cup butter or margarine, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons whipping cream
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon maple flavoring
  1. In a mixing bowl, cream butter. Add eggs, one at a time, beating well after each addition. Beat in syrup (mixture will appear curdled). Combine flour, baking powder, baking soda and salt; gradually add to the creamed mixture. 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.
  2. In a small mixing bowl, cream butter and sugar. Beat in 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

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