Hey there! I hope everyone is enjoying these delectable cookie recipes. My Cherry Date Black Walnut Cookies – Day Six Cookie Week 2018 bring back so many memories. More on the memories in a moment. Filled with candied red cherries, chopped dates and chopped black walnuts for those who love cookies that are soft yet chewy in texture. Even better, there’s a bit of all ingredients in each bite and the brown sugar flavor shines through. Imagine the crunch of nuts and chewy sweet bites of cherries and dates. Yummy…!
Cherry Date Black Walnut Cookies – Day Six Cookie Week 2018
The memory I have of Cherry Date Black Walnut Cookies comes from Saturdays spent with my Mom and sister. Shopping with Mom was fun and was most often for a special occasion. She always took us to our favorite store but I knew if I begged hard enough, Mom would take me across the street to a bakery within another store. Their cherry cookies were a treat on any given Saturday. Definitely a favorite memory from my childhood.
Cherry Date Black Walnut Cookies – Day Six Cookie Week 2018
So even then I knew what flavors I loved and enjoyed around the holidays. With that said, we all have memories and traditions celebrated throughout the holiday season. Also, the new ones just make the holidays even more fun and special. Share this cookie recipe with family and friends while entertaining or baking at your annual cookie swap. I’m telling you they are yummy. Stay hungry for Day Seven because something more yummy is in-store for you. Happy Baking to all you cookie monsters.
Cherry Date Black Walnut Cookies – Day Six Cookie Week 2018
Cherry Date Black Walnut Cookies – Day Six Cookie Week 2018
Cherry Date Black Walnut Cookies
3 1/2 cups unbleached all-purpose flour
1 t. baking soda
1 1/2 t. kosher salt
1 cup (2 sticks) unsalted butter, softened
2 cups packed light brown sugar
2 large eggs
1/2 cup buttermilk, room temperature
1 cup chopped black walnuts
1 cup candied red cherries, halved
2 cups chopped dates
Heat oven to 350 degrees.
Combine flour, baking soda, and salt in a medium bowl and set aside.
In bowl of stand mixer, beat butter, sugar, and eggs until light and fluffy.
Add flour alternating with buttermilk just until combined.
Stir in nuts, cherries, and dates.
Using a cookie scoop (1 T.), drop cookies on lightly greased or parchment-lined cookie sheet 2-inches apart.
Bake for 13 to 15 minutes until golden brown.
Store cookies in airtight containers for 3 to 4 days.
Makes approximately 4 dozen cookies.
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