“Date Walnut Thumbprints – Cookie Week Recipe Four”

During the holidays, we most often think of dates stuffed with goat cheese and wrapped in bacon as an appetizer. Not sure why we never think dates as being used in cookies. Well, I found an old recipe I hadn’t made in years. Date Walnut Thumbprints – Cookie Week Recipe Four is the next scrumptious cookie to make this holiday season.

Date Walnut Thumbprints started out as dough made for pinwheels, however, the dough was too soft. I had forgotten about this when I started preparing the dough. I remembered why I had put this recipe on the back shelf. My sister thought it was pretty funny while I was struggling with what to do. As a result I had the filling already made and if you’ve been following my food blog you know I hate throwing anything away unnecessarily.  So I put the cookie dough and filling in the refrigerator while baking up other cookies.

Date Walnut Thumbprints – Cookie Week Recipe Four

As luck would it, I thought why not make thumbprints. You still get the delicious brown sugar dough but with a fabulous date walnut dollop in the middle.Hence, Date Walnut Thumbprints – Cookie Week recipe Four was born. So glad I didn’t throw anything away. Roll cookie dough into ball, use a wooden spoon handle to make a hole and place a dollop of date filling. The cookies turn out soft in the middle and get crispy around the edges and not overly sweet. These cookies look beautiful plated and keep well. Just store them in airtight with wax paper in between layers. So if you’re looking for another and different cookie to add to your collection, try this recipe. They are delicious! Until next time…Happy Baking!

Date Walnut Thumbprints – Cookie Week Recipe Four

Date Walnut Thumbprints

1 – 8 oz. package dates, chopped

1 cup granulated sugar

1 cup hot water

1 cup walnuts, finely chopped

2 cups packed dark brown sugar

1 cup (2 sticks) butter, softened

2 eggs

3 1/2 cups flour

1/2 t. baking soda

1/2 t. cream of tartar

1/2 t. kosher salt

1 t. vanilla extract

In a medium saucepan over medium-high heat, combine dates, granulated sugar, and hot water. Cook until thickened, about 8 to 10 minutes, stirring often to prevent burning. Remove from heat and stir in walnuts. Set aside to cool.

In a mixer, combine brown sugar and butter, creaming until light and fluffy. Beat in eggs and vanilla. Combine together flour, soda, cream of tartar, and salt then add to butter-sugar mixture, mixing well.

Roll cookie dough into 1-inch balls and place on greased baking sheets. Using a wooden spoon handle, make a hole in cookie ball. Fill hole with date walnut filling.

Bake at 350 degrees for 8 – 10 minutes. Remove to wire cooling racks to completely cool. Store in air tight containers.

Note: If your cookie dough becomes too soft to roll into balls, refrigerate dough for 30 minutes.