medjool date cookies recipe

[Guest guest]

Looking for medjool dates cookie recipe and other cookie recipes-- Jody  " Strength does not come from winning

Your struggles develop your strength. "

[Guest guest]

Jody,

Funny you should mention it--- here is a date brownie recipe, could

make into cookies.

I love cookies. Are you looking for any specific one? will paste a

cookie recipe below can be done in several versions.

Best

Ruth

medjool date cookies recipePosted by: " Jody H. "

flowers4me7@... flowers4me7Wed Sep 8, 2010 6:50 am (PDT)

Looking for medjool dates cookie recipe and other cookie recipes

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Post #7

Stacey wroteon December 7, 2008 at 9:41am

Ladies and Gents,

I would like to share the recipe I use to quell my brownie cravings.

Oh yes...it's yummy! I found it online somewhere by accident:

Choco-nut Cake (dunno why it's called that since there's no " choco " in

it)

10 medjool dates

1/3 cup water

8 oz. pecans (about 2 heaping cups)

1/2 cup honey

1/4 cup oil, melted palm shortening, coconut butter or melted butter

1 t. vanilla

5 large eggs

1 teaspoon baking soda

Directions

Place dates and water in a saucepan. Bring to simmer over medium heat.

Cover and simmer on low heat for 10 minutes or until soft. Remove

dates with a fork to a dish to cool enough to handle. Discard liquid.

Preheat oven to 300 degrees.

Grind the pecans in a food processor until completely smooth (as nut

butter). Scrape down several times with a spatula. This will take 5

minutes or longer. Remove nut butter and reserve. No need to clean

processor bowl.

Cut dates in half. Add dates, oil or butter, honey and vanilla to

processor. Process until completely smooth. Add nut butter to date

mixture in processor. Add baking soda and eggs. Process for one

minute. Grease an 11x7 rectangular dish generously with oil or

shortening. Bake @ 300 degrees for 50 minutes or until cake springs

back in middle when pressed.

I think it's really quite phenomenal. Just remember that you have to

be okay with nuts before trying this one.

from tinyurl

__________________________________________________________

From Beth's Blog:

Holiday Cut-Out Cookies

The Holidays just aren't the Holidays without cut-out cookies! For

over 30 years I've dedicated a day each December, to making them. I

came up with this delicious SCD version of a family favorite,

substituting legal ingredients for the sugar and wheat flour. I've

included variations for both a nutmeg " sugar cookie " , and a

gingerbread version... There's no need to frost these tender and

crisp delicacies.

Cut-Out Cookies

(makes 3- 4 doz. depending on the size of cookie cutters)

1/2 cup very soft butter

1/2 cup honey

1 egg, lightly beaten

1/4 tsp. salt

1 tsp. baking soda

Spices as desired- see below

3 1/2 cups blanched almond flour

Additional almond flour as needed for rolling pin and cutting surface.

For ginger cookies use:

1 1/2 tsp. ginger

1/2 tsp. cloves

1 tsp. cinnamon

For " sugar " cookies use:

1 1/2 tsp. nutmeg

Cream together butter and honey. Add lightly beaten egg, salt, baking

soda and the spices as desired. Add the almond flour and stir until

well combined. Divide dough in thirds and scrape/dump onto three large

sheets of plastic wrap. Fold the sides of the wrap loosely over the

dough and press it down into a flat patty roughly 1/2 " thick.

Refrigerate dough 1 hour or more.

Preheat oven to 325 degrees. Flour both sides of one of the dough

patties with almond flour. Lightly flour counter top or wooden pastry

board too. Roll out to a thickness of 1/4 " using additional almond

flour as needed to prevent dough from sticking to rolling pin and

board. You may need to lift dough while rolling and dust a little more

almond flour underneath to prevent it from totally sticking to the

work surface... a little sticking may be unavoidable. Cut dough with

cookie cutters which have been dipped in the almond flour. With a

spatula (silicone works the best) transfer the cut-outs carefully to a

cookie sheet that has been lined with parchment paper. Place cookies

1 " apart. Gather dough scraps into a ball and re-roll. If dough

becomes too warm, it may be returned to the refrigerator until

workable. Repeat with remaining dough patties. Combine scraps from

patties and continue to roll out and cut until finished.

Bake cookies one sheet at a time for 7-10 minutes at 325. They are

done when they are lightly browned at tips and edges. When firm enough

to handle, remove to cooling racks with spatula. Turn oven off and let

cookies cool completely. Save parchment paper.

To crisp the cookies:

Preheat oven to 170 degrees. Arrange cookies on parchment paper lined

cookie sheets (you can use the same ones). Bake for 1 hour and then

turn off the oven. Let the cookies cool in the oven. When the oven is

cool, the cookies will be crisp. Store them in an airtight container

for up to two weeks. If cookies loose their crispness you can " re-

crisp " them by putting them back in a 170 degree oven for 15 minutes,

letting them cool in the oven as before.

[Guest guest]

Heh - are you part of the FB group or did you just do a search for it (hi, I'm

the stacey who put that post up )

Stacey

> Post #7

> Stacey wroteon December 7, 2008 at 9:41am

> Ladies and Gents,

> I would like to share the recipe I use to quell my brownie cravings.

> Oh yes...it's yummy! I found it online somewhere by accident:

>

> Choco-nut Cake (dunno why it's called that since there's no " choco " in

> it)

>

> 10 medjool dates

> 1/3 cup water

>

> 8 oz. pecans (about 2 heaping cups)

>

> 1/2 cup honey

> 1/4 cup oil, melted palm shortening, coconut butter or melted butter

> 1 t. vanilla

>

> 5 large eggs

> 1 teaspoon baking soda

>

> Directions

> Place dates and water in a saucepan. Bring to simmer over medium heat.

> Cover and simmer on low heat for 10 minutes or until soft. Remove

> dates with a fork to a dish to cool enough to handle. Discard liquid.

>

> Preheat oven to 300 degrees.

>

> Grind the pecans in a food processor until completely smooth (as nut

> butter). Scrape down several times with a spatula. This will take 5

> minutes or longer. Remove nut butter and reserve. No need to clean

> processor bowl.

>

> Cut dates in half. Add dates, oil or butter, honey and vanilla to

> processor. Process until completely smooth. Add nut butter to date

> mixture in processor. Add baking soda and eggs. Process for one

> minute. Grease an 11x7 rectangular dish generously with oil or

> shortening. Bake @ 300 degrees for 50 minutes or until cake springs

> back in middle when pressed.

>

> I think it's really quite phenomenal. Just remember that you have to

> be okay with nuts before trying this one.

>

> from tinyurl

>