Type what you have

Ingredients

• ✓ date
• walnut
• vegan chocolate chip
• coconut oil
• coconut cream
• cocoa powder
• raspberry

Instructions

1. 1 Combine dates and walnuts in the bowl of a food processor; pulse until well mixed, about 2 minutes. Press about 2 tablespoons date-walnut mixture into each bottom of a 12-cup mini tart pan. Freeze while making ganache.
2. 2 Place chocolate chips and coconut oil in the top of a double boiler over simmering water; stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add melted chocolate to the bowl of the food processor. Add coconut cream and cocoa powder; process until smooth, about 1 minute.
3. 3 Spoon about 1 ½ teaspoons ganache on top of each crust, spreading to the edges, adding enough to reach halfway up sides of tart cups. Freeze until firm, about 10 minutes.
4. 4 Mash raspberries in a small bowl with a fork until becomes a sauce-like consistency; spread a layer of mashed raspberries onto hardened ganache, without going all the way to the edges. Freeze until sauce is firm and won't collapse when topped with more ganache, about 20 minutes.
5. 5 Add remaining ganache to tarts cups until reaches tops, spreading all the way to the edges to seal in raspberry sauce as much as possible. Freeze to firm up, about 10 minutes. Refrigerate tarts if serving within 2 hours.

By Isabel Carlisle Storolis

Ingredients

• ✓ date
• green grape
• kiwi
• strawberry
• pomegranate seed
• pineapple

Instructions

1. 1 Create an outline of a tree shape on a cutting board or serving platter with grapes. Beginning at top tree point, fan grapes into a triangular pattern. Create 3 triangular sections, each slightly larger than the last; fill in each section with kiwi slices.
2. 2 Arrange sliced strawberries across tree shape to create a garland effect. Add pomegranate seeds randomly over arranged fruit to look like ornaments.
3. 3 Cut pineapple slices into a star shape and several small ornament shapes using small cookie cutters. Place pineapple star at top of tree shape; decorate rest of tree with pineapple ornaments.
4. 4 Arrange dates at bottom of tree to look like a trunk. Serve immediately, or keep refrigerated until ready to serve.

By Kim

Ingredients

• ✓ date
• butter
• sugar
• crispy rice cereal
• pecan
• confectioners' sugar

Instructions

1. 1 Melt butter in a saucepan over medium heat; cook and stir dates and white sugar in melted butter until thick and golden brown, 10 to 15 minutes. Remove saucepan from heat.
2. 2 Stir crispy rice cereal and pecans into hot date mixture. Let cool until easily handled, 5 to 10 minutes.
3. 3 Form mixture into small balls with your hands.
4. 4 Pour confectioners' sugar into a resealable plastic bag; add date-nut balls, seal the bag, and lightly shake until well-coated.

By Joycie52

Ingredients

• ✓ date
• white sugar
• milk
• butter
• pecan
• vanilla extract

Instructions

1. 1 Stir sugar, milk, and butter together in a saucepan; bring to a boil without stirring once the boiling begins. Heat until a small amount of syrup dropped into cold water forms a rigid ball or until the mixture reaches 250 degrees F (120 degrees C), about 20 minutes. Immediately remove saucepan from heat and stir dates, pecans, and vanilla into the milk mixture.
2. 2 Thoroughly wet a piece of cheesecloth and lay out onto a flat work surface. Pour the candy mixture into the middle of the cloth and roll the cloth around it to shape into a log.
3. 3 Refrigerate until hard, 8 hours to overnight. Remove log from cloth and slice.

By Amanda Vickers

Ingredients

• ✓ date
• candied cherry
• candied pineapple
• pecan
• coconut
• all-purpose flour
• sweetened condensed milk

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 10-inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
2. 2 Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
3. 3 Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.

By Cathy

Ingredients

• ✓ date
• butter
• white sugar
• egg yolk
• rice cereal
• pecan
• vanilla extract

Instructions

1. 1 Stir butter, dates, sugar, and egg yolks together in a saucepan over medium heat; bring to a boil. Cook for 2 minutes, then remove from the heat.
2. 2 Stir in rice cereal, pecans, and vanilla. Let rest until cool enough to handle, 5 to 10 minutes. Roll cooled mixture into 24 small balls. Roll each ball in confectioners' sugar.

By Barbara Keiner

Ingredients

• ✓ date
• water
• white sugar
• vanilla extract
• self-rising flour
• margarine
• oat
• white sugar

Instructions

1. 1 Preheat the oven to 355 degrees F (180 degrees C). Grease a 9-inch square baking dish.
2. 2 Make filling: Combine dates, water, sugar, and vanilla in a medium saucepan; cook and stir over medium heat until pasty, about 5 minutes. Add more water if filling gets too thick. Remove the saucepan from heat and cool.
3. 3 Make crumble: Place flour in a large bowl and rub margarine into flour using your hands until mixture resembles bread crumbs; stir in oats and sugar until incorporated.
4. 4 Press 1/2 of the crumble into the prepared baking dish to form crust. Spoon filling over crust, smoothing with the back of the spoon and leaving a thin border between the edge of the dish and filling. Sprinkle remaining crumble mixture over filling.
5. 5 Bake in the preheated oven until top is golden brown, 40 to 45 minutes.

By CHEESEWEASEL

Ingredients

• ✓ date
• sugar
• butter
• margarine
• crispy rice cereal
• pecan
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Place dates, sugar, and margarine in a large saucepan over low heat; cook and stir until sugar dissolves. Remove from heat and fold in crispy rice cereal, pecans, and vanilla extract until evenly mixed.
2. 2 Roll date mixture into 1-inch balls using lightly greased hands; allow balls to cool.
3. 3 Spread confectioners' sugar into a shallow dish; roll date balls in confectioners' sugar to coat.

By Mama Biscuits

Ingredients

• ✓ date
• water
• butter
• egg
• vanilla extract
• whole wheat flour
• cocoa powder
• baking soda
• salt
• bittersweet chocolate chip

Instructions

1. 1 Soak dates in hot water in a small bowl for 10 to 15 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking dish with parchment paper, leaving enough paper to hang over the sides of the dish.
3. 3 Drain dates; transfer to a food processor. Pulse until completely smooth, 1 to 2 minutes. If too thick, pulse in hot water, 1 tablespoon at a time, until completely puréed.
4. 4 Add softened butter to the food processor; pulse to combine, about 30 seconds. Add eggs and vanilla extract; process until light and fluffy, about 1 minute. Add whole wheat flour, cocoa powder, baking soda, and salt; pulse until just combined, about 30 seconds. Gently stir in chocolate chips by hand. Pour batter into the prepared baking dish.
5. 5 Bake in the preheated oven until edges just begin to set, 20 to 25 minutes. Cool in the dish for 10 minutes, then remove from dish by gently lifting up overhanging edges of parchment paper. Cool completely on a cooling rack. Cut into 16 pieces.

By Kim

Ingredients

• ✓ date
• butter
• egg
• sugar
• salt
• vanilla extract
• walnut
• rice cereal
• coconut
• confectioners sugar

Instructions

1. 1 Melt butter or margarine in heavy skillet. Add slightly beaten eggs. Stir in dates, sugar, salt, and vanilla. Cook over low heat stirring constantly until thick and well blended.
2. 2 Have ready crisp rice cereal and chopped nuts in large bowl. Stir cooked mixture into them until coated.
3. 3 Chill. Put, by teaspoonful, on cookie sheet. Chill again. When cold, roll in crisp rice crumb and coconut mixture or powdered sugar.

By LG Burnett

Ingredients

• ✓ date
• rolled oat
• pastry flour
• brown sugar
• baking soda
• salt
• butter
• water
• lemon juice

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine oats, pastry flour, 1 cup brown sugar, baking soda, and salt in a large bowl. Mix in butter until crumbly. Press half of the mixture into the bottom of a 9-inch square baking pan.
3. 3 Combine dates, water, and remaining 1/3 cup brown sugar in a small saucepan over medium heat. Bring to a boil, and cook until thickened. Stir in lemon juice, and remove from heat. Spread the filling over the base, and spread the remaining crumb mixture on top.
4. 4 Bake in the preheated oven until the top is lightly toasted, 20 to 25 minutes. Cool before cutting into 12 squares.

By Michelle Young

Ingredients

• ✓ date
• prune
• water
• raisin
• margarine
• egg
• walnut
• vanilla extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Cut dates and prunes into small pieces; place into a medium saucepan. Add water and raisins. Bring to a boil and cook for 5 minutes. Remove from heat and stir in margarine. Set aside to cool.
2. 2 Preheat the oven to 350 degrees F (180 degrees C).
3. 3 Mix together eggs, nuts, and vanilla in a small bowl until well combined; add to cooled fruit mixture. Sift in flour, baking soda, and salt; stir until incorporated. Spread mixture in a 7x11-inch baking dish.
4. 4 Bake in the preheated oven for 25 to 30 minutes.

By Allrecipes Member

Ingredients

• ✓ date
• almond flour
• cherry
• walnut
• chia seed
• baking soda
• salt
• coconut oil
• egg
• maple syrup
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine almond flour, dates, cherries, walnuts, chia seeds, baking soda, and sea salt in a large bowl; whisk to blend. Add coconut oil, egg, maple syrup, and vanilla extract; blend well with a spoon or fork until dough comes together.
3. 3 Scoop dough onto prepared baking sheets with a small cookie scoop.
4. 4 Bake in the preheated oven until edges are golden, about 15 minutes. Turn off oven and let cookies sit with oven door closed, about 10 minutes more. Remove from oven and let cool.

By KaveMan

Ingredients

• ✓ date
• white sugar
• butter
• egg
• all-purpose flour
• cinnamon
• baking soda
• water
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, cream the butter and sugar. Add eggs, one at a time, beating after each. Dissolve the baking soda in the hot water, add it to the egg mixture. Stir in the flour and cinnamon until well blended. Finally, stir in the dates and walnuts so they are evenly distributed.
3. 3 Drop by heaping spoonfuls onto an ungreased cookie sheet. Bake for 10 to 15 minutes in the preheated oven, until golden.

By Mel

Ingredients

• ✓ date
• pecan
• water
• banana
• egg
• butter
• vanilla extract
• all-purpose flour
• baking powder
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine the dates, pecans, water, banana, egg, butter, and vanilla extract in a bowl.
3. 3 Whisk flour, baking powder, cinnamon, and salt together in a separate bowl. Add to the date mixture and stir until well combined.
4. 4 Drop dough by tablespoonfuls about 1 inch apart onto the prepared baking sheet and flatten lightly with the palm of your hand.
5. 5 Bake in the preheated oven until cookies start to brown around the edges, being careful not to over-bake, for 11 to 13 minutes. Transfer cookies immediately to a wire rack to cool.

By lutzflcat

Ingredients

• ✓ date
• honey
• butter
• egg
• all-purpose flour
• baking powder
• zucchini
• walnut
• salt
• confectioners sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. 2 Melt the butter over low heat. In a large mixing bowl, combine the butter, honey and eggs. Beat well.
3. 3 Stir in the flour, salt and baking powder and mix well. Mix in zucchini, dates and walnuts until well blended.
4. 4 Spread mixture into baking pan and bake for 25 to 30 minutes, until lightly brown. Cut into 1 x 3 inch long pieces, and dust with confectioners' sugar while still warm.

By Gisselle

Ingredients

• ✓ date
• water
• walnut
• vegetable oil
• egg
• vanilla extract
• rolled oat
• cocoa powder
• baking soda
• cinnamon
• salt
• dark chocolate chip

Instructions

1. 1 Place dates in a small bowl; add enough hot water to cover. Set aside until soft, about 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
3. 3 Remove dates from water; reserve soaking liquid. Combine dates, walnuts, and vegetable oil in the bowl of a food processor; pulse until mixture forms a paste and no large date chunks remain (this may take several minutes). Add soaking liquid, 1 tablespoon at a time, if mixture is too dry, until reaches a paste-like consistency.
4. 4 Add egg and vanilla; pulse to combine. Add oats, cocoa powder, baking soda, cinnamon, and salt; pulse to combine, scraping down the sides of the bowl as necessary. Fold in chocolate chips (dough will be very sticky).
5. 5 Scoop dough into balls using a medium cookie scoop; place 1 inch apart onto the prepared baking sheets. Press dough balls down with damp fingers to flatten slightly.
6. 6 Bake in the preheated oven until cookies are just set, 13 to 15 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store in the refrigerator until ready to serve.

By Kim

Ingredients

• ✓ date
• butter
• white sugar
• egg
• all-purpose flour
• baking soda
• cinnamon
• clove
• water
• pecan

Instructions

1. 1 Cream butter and sugar together in a large bowl until light and fluffy. Add eggs one at a time, beating well with each addition. Combine flour, baking soda, cinnamon, and cloves; gradually stir into creamed mixture. Combine water and dates; stir into dough along with chopped pecans. Cover and chill for 1 hour.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Sara

Ingredients

• ✓ date
• egg
• butter
• brown sugar
• orange juice
• bourbon
• baking soda
• milk
• all-purpose flour
• candied cherry
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F. Grease cookie sheets.
2. 2 In large mixing bowl, cream together eggs, butter and brown sugar. Mix baking soda with the milk and add to mixture. Stir in orange juice and bourbon. In a small bowl, lightly toss candied fruits with a small amount of flour until fruits separate easily. Add to mixture. Add flour, dates and pecans. Stir until well blended. Drop by teaspoons about 2 inches apart onto cookie sheet.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Laria Tabul

Ingredients

• ✓ date
• almond
• brazil nut
• walnut
• pecan half
• red candied cherry
• green candied cherry
• all-purpose flour
• sugar
• baking powder
• salt
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line two 5x9-inch loaf pans with greased parchment paper.
2. 2 Combine almonds, Brazil nuts, walnuts, pecans, dates, red and green cherries; mix well.
3. 3 Sift together flour, sugar, baking powder, and salt. Combine with nut mixture and mix well.
4. 4 Beat eggs and vanilla, add to nut and flour mixture and mix well.
5. 5 Press into 2 lined loaf pans and bake for 1 1/2 to 2 hours. Set aside for 5 minutes and remove from pans. Completely cool on wire rack.

By Richard Reisner

Ingredients

• ✓ date
• all-purpose flour
• confectioners' sugar
• butter
• water
• brown sugar
• salt
• vanilla extract
• butter
• confectioners' sugar
• milk
• maple extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Make the tart shells: Sift flour and confectioners' sugar into a bowl. Cut in butter, then knead until well blended. Form dough into forty-eight 3/4-inch balls. Place one ball into each cavity of two 24-cup mini muffin tins. Press balls into the bottom and up the sides of each cup to form a shell.
3. 3 Bake in the preheated oven until pale gold, about 16 minutes. Remove from the oven and let cool in the pans. Use a knife to gently loosen and remove cooled tarts from the pan.
4. 4 While the tarts are baking, make the filling: Combine dates, water, brown sugar, and salt in a saucepan. Bring to a boil; boil gently for about 10 minutes, stirring constantly and mashing dates with a fork as they cook. Remove from the heat and stir in vanilla. Allow filling to cool.
5. 5 While the filling is cooling, make the icing: Cream butter in a small bowl with an electric mixer. Gradually add 1 cup confectioners' sugar while continuing to mix. Add remaining sugar, milk, and maple extract; beat on high speed until smooth and thick enough to pipe. Spoon icing into a pastry bag fitted with a small round or star-shaped tip.
6. 6 Spoon filling into tart shells. Pipe a swirl of icing onto each tart.

By poush

Ingredients

• ✓ date
• shortening
• sugar
• brown sugar
• egg
• all-purpose flour
• salt
• vanilla extract
• baking soda
• white sugar
• water
• walnut

Instructions

1. 1 Gather all ingredients.
2. 2 To make the cookie dough: Beat butter, 1 cup white sugar, and brown sugar together in a large bowl until well combined. Add eggs, vanilla, flour, salt, and soda. Mix well, and set dough aside.
3. 3 To make the filling: Combine dates, sugar, water, and chopped nuts in a saucepan; cook and stir over medium heat until thickened. Cool filling. If necessary, add water until mixture can be spread easily on the dough.
4. 4 Divide dough into 4 parts. Roll out each piece on a floured surface to 1/2-inch thick. Spread with cooled, not cold filling.
5. 5 Roll up jelly-roll style; close ends and place rolls on cookie sheets. Refrigerate dough until cold, about 1 hour.
6. 6 When ready to bake, preheat the oven to 400 degrees F (205 degrees C). Slice chilled rolls, and place on a baking sheet.
7. 7 Bake in the preheated oven until edges are golden brown, about 10 minutes.

By Debbie Salopek

Ingredients

• ✓ date
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• whole wheat flour
• baking soda
• salt
• cinnamon
• rolled oat

Instructions

1. 1 Gather the ingredients.
2. 2 Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth and creamy. Add eggs one at a time, mixing well after each addition. Mix in vanilla.
3. 3 Combine flours, baking soda, salt, and cinnamon in a separate bowl; stir into creamed mixture. Fold in oats and dates. Cover and chill dough in the refrigerator for at least 1 hour.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets. Roll dough into walnut-sized balls and place 2 inches apart onto the prepared baking sheets. Flatten each cookie with a large fork.
5. 5 Bake in the preheated oven until cookies are golden brown, 8 to 10 minutes. Cool cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

By MakeItHealthy

Ingredients

• ✓ date
• butter
• brown sugar
• egg
• vanilla extract
• cinnamon
• salt
• baking soda
• all-purpose flour
• pecan
• water
• white sugar

Instructions

1. 1 Cream butter and brown sugar in a mixing bowl until smooth, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Stir in vanilla. Whisk cinnamon, salt, baking soda, and flour together in a separate bowl until evenly blended. Gradually stir flour mixture into the egg mixture until dough forms.
2. 2 Divide dough into three equal portions. Place each on a square of waxed paper, wrap, and refrigerate until firm, about 1 hour.
3. 3 Meanwhile, make the filling: Combine dates, pecans, water, and white sugar in a saucepan over low heat. Cook and stir until thick and paste-like, about 5 minutes. Let cool slightly.
4. 4 Roll one portion of dough on a lightly floured surface into a rectangle about 1/4 inch thick. Spread one-third of the filling evenly over dough. Roll up to form a log. Repeat with remaining dough and filling. Refrigerate until firm, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
6. 6 Cut logs into 1/4-inch slices using a sharp serrated knife. Arrange slices on prepared baking sheets, spacing 1 inch apart.
7. 7 Bake in preheated oven until set and lightly browned, about 15 minutes. Cool cookies on racks until firm.

By Christy McCuiston

Ingredients

• ✓ date
• all-purpose flour
• cinnamon
• baking soda
• butter
• brown sugar
• egg
• milk
• cream sherry
• mixed nut
• pineapple
• candied cherry
• raisin

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Grease several baking sheets.
2. 2 Sift flour, cinnamon, and baking soda into a large bowl; set aside.
3. 3 Beat butter and sugar together in a separate large bowl with an electric mixer until fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition.
4. 4 Add flour mixture in batches, alternating with about 2 tablespoons of milk, beating batter briefly after each addition until the mixture is soft. Beat in sherry, then stir in nuts, pineapple, cherries, dates, and raisins until thoroughly mixed.
5. 5 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
6. 6 Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, about 20 to 30 minutes.
7. 7 Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By minky410

Ingredients

• ✓ date
• all-purpose flour
• walnut
• baking soda
• allspice
• cinnamon
• salt
• honey
• shortening
• brown sugar
• egg
• milk
• raisin
• currant

Instructions

1. 1 Combine flour, walnuts, baking soda, allspice, cinnamon, and salt.
2. 2 In small saucepan over low heat, melt shortening and honey, stirring constantly. Remove from heat and pour into large bowl. Stir in brown sugar, eggs and milk until well blended. Slowly add dry ingredients. Fold in raisins, currants and dates. Cover and chill for 4 hours.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Drop by spoonfuls 2 inches apart on cookie sheets.
4. 4 Bake 10 to 12 minutes, until lightly colored.

By Regina

Ingredients

• ✓ date
• shortening
• sugar
• egg
• milk
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• pecan
• maraschino cherry
• cornflake cereal
• maraschino cherry

Instructions

1. 1 Gather all ingredients. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
2. 2 Cream the shortening with the sugar. Blend in the eggs, milk and vanilla.
3. 3 Sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the creamed mixture and mix well. Stir in the chopped pecans, chopped dates and 1/3 cup maraschino cherries.
4. 4 Shape teaspoonful sized chunks of dough into balls. Roll each ball in the crushed corn flakes. Place balls on the prepared baking sheets and top each cookie with 1/4 maraschino cherry.
5. 5 Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Let cool completely before storing in airtight containers.

By Sally

Ingredients

• ✓ date
• butter
• sugar
• brown sugar
• egg
• vanilla extract
• rolled oat
• wheat germ
• all-purpose flour
• baking powder
• baking soda
• salt
• pecan
• coconut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Beat in eggs, one at a time, then stir in vanilla. Whisk oats, wheat germ, flour, baking powder, baking soda, and salt together in a separate bowl; stir into butter mixture. Stir in pecans, coconut, and dates.
3. 3 Drop rounded spoonfuls of dough onto ungreased cookie sheets.
4. 4 Bake in the preheated oven until lightly browned and edges are set, 8 to 10 minutes. Cool cookies on cookie sheets for 1 to 2 minutes before transferring to a wire rack to cool completely.

By Donna Newland

Ingredients

• ✓ date
• all-purpose flour
• baking soda
• baking powder
• salt
• sugar
• orange juice
• egg
• buttermilk
• cranberry liqueur
• vegetable oil
• cranberry
• orange zest
• orange juice
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda, baking powder and salt; set aside.
2. 2 In a large bowl, mix together 1 cup of white sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and vegetable oil using an electric mixer.
3. 3 Add the dry ingredients and mix just until moistened. Fold in the chopped dates, cranberries and orange zest. Pour the batter into the prepared pan and spread evenly.
4. 4 Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Let the cake cool in the pan set over a wire rack for 15 to 20 minutes.
5. 5 Remove the cake from the pan and place on a serving plate. In a small saucepan, stir together 1 cup of orange juice and 3/4 cup of white sugar. Bring to a boil, stirring until the sugar has dissolved.
6. 6 Use a turkey baster or large spoon to drizzle the sauce over the cake. Poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened.

By STACEYO

Ingredients

• ✓ date
• all-purpose flour
• baking soda
• salt
• shortening
• white sugar
• brown sugar
• egg
• vanilla extract
• white sugar
• water
• lemon juice
• salt
• egg

Instructions

1. 1 In a large bowl, cream butter, white sugar, and brown sugar. Beat in one egg and vanilla extract. Combine the flour, baking soda, and ¼ teaspoon salt; mix into the sugar mixture until well blended. Divide dough in half, cover and refrigerate for 4 hours.
2. 2 To make the filling: Combine dates, sugar, water, lemon juice, and ¼ teaspoon salt in a saucepan. Cook over low heat until mixture thickens.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll out dough on a floured surface to a thickness of 1/8 of an inch. Cut out an even number of 2 ½-inch circles. Place half of the dough circles 2 inches apart on cookie sheets. Brush circles lightly with water and place a tablespoonful of filling in the center of each one. Place the remaining circles on top and crimp the edges with your fingers or a fork. Make two tiny slits at the top of each cookie and brush the tops with beaten egg. Sprinkle with sugar if you like.
5. 5 Bake 10 to 12 minutes in the preheated oven, or until lightly colored. Let cool on wire racks.

By Althea W