Happy Monday! Well we're that much closer to the weekend right? I'm trying to look on the bright side.
My weekend was super busy, was yours? Tis the season after all.
This recipe comes from the most amazing cookbook. I love it because it was recipes submitted by people all over America, then Cooks Country tested the recipe and made improvements if needed and then published the recipe and talked about the improvements if there were any. This recipe was one where no improvements were needed. It is one of the most unusual cookies I've ever made.
I'll try to describe the flavors but I'm not sure I'll be doing them justice. They do have an orange flavor, however the dates add a sweetness and texture that is hard to explain. Combine that with the sweetness of the butterscotch and the nuts it's almost like a fruitcake. The texture isn't cakey or chewy…..it's moist and has chunks of complimentary flavors but it's heavy and dense. I know that wasn't a great description but you just have to make them and try them yourself. They are super delicious. Definitely unique. I think it's a great holiday type cookie since it is sort of reminiscent of a fruit cake (in my opinion).
I'm so glad I tried this recipe. I love to try new things, especially during the holiday season when a lot of people tend to stick to the same tried and true recipes. This will shake things up just a tiny bit. :)
Recipe from "From Our Grandmother' Kitchens" page 141
- 1 1/3 cups all-purpose flour
- 1 Tsp salt
- 3/4 tsp baking soda
- 1 1/2 cups pitted whole dates, chopped
- 8 Tbsp (1 stick) unsalted butter
- 1/2 cup light brown sugar, packed
- 1 tsp fresh orange zest
- 1/2 cup orange juice
- 2 large eggs
- 1 cup butterscotch chips
- 1 cup pecans, chopped
- confectioners' sugar for dusting
- Heat oven to 375º
- Place oven racks in the upper, middle and lower positions.
- Line cookie sheets with parchment paper.
- Bring dates, butter, brown sugar, orange juice and zest to a simmer in a sauce pan and cook until slightly thickened. Measure out 2 cups of this mixture and let cook about 5 minutes. Then remove to a large bowl to let cool to room temperature. About 30 minutes.
- Whisk eggs into cooled date mixture, one at a time. Combine.
- In another bowl add the flour, salt and baking soda.
- Fold in the flour mixture into the date mixture until just combined.
- Add the butterscotch chips and the nuts and combine.
- Drop by rounded Tbsp onto the prepared cookie sheets and bake for about 10 minutes. The edges will begin to brown and firm up a little and the centers will soft and puffy.
- Rotate cookie sheets halfway through the baking process.
- Let the cookies cool on the sheets for about 10 minutes before removing to a wire rack to cool completely.
- Lightly dust with confectioners' sugar before serving.