Mom’s Date Bar Cookies

Makes 16 bars



Cake-like, light and chewy, this is a great little cookie to have with tea or coffee.

Ingredients

½ teaspoon baking powder
¼ teaspoon salt
½ cup, plus 1½ tablespoons unbleached, all-purpose flour
2 large eggs at room temperature
½ cup sugar
1 tablespoon vanilla extract
2 cups diced dates (10 ounces)
1 cup toasted, chopped walnuts
Confectioners’ sugar

Directions

1. Preheat oven to 350°F. Butter a 10-inch square pan, and dust with more flour (in addition to what’s listed above) or line the pan with aluminum foil and butter it. Set aside.

2. Combine the baking powder and salt in a bowl. Sift in ½ cup of the flour.

3. In another bowl, beat the eggs until they are foamy. Gradually add the sugar and vanilla, beating until well blended. Fold in the flour mixture.

4. In a small bowl, toss the dates and nuts with the remaining 1½ tablespoons of the flour. This method will prevent the dates and nuts from sinking to the bottom of the pan while baking. Fold the date mixture into the batter.

5. Spread batter evenly in the pan. Bake 20–25 minutes, or until golden brown on top and firm to the touch. Cool completely in the pan on a wire rack.

6. Cut into squares and sprinkle the tops with confectioners’ sugar.

Note: These can be made ahead and frozen without the confectioners’ sugar for up to 3 months. Sprinkle with confectioners’ sugar when ready to serve.


More of Mary Ann Esposito's recipes you may be interested in

Vegetable Chowder

Serves 6–8

Neapolitan Fish Chowder

Serves 8

Scallop Chowder

Serves 4

Corn and Bok Choy Chowder

Serves 8–10

Chowders and Bisques— Simple and Elegant

Add bread and salad, and you have a perfect winter meal.
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags

Calendar

February 2019

Today

  • Sun
  • Mon
  • Tue
  • Wed
  • Thu
  • Fri
  • Sat
27 28 29 30 31 01 02
03 04 05 06 07 08 09
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 01 02
Edit ModuleShow Tags
Edit ModuleShow Tags