- 2-1/3 cup (280 g) All purpose flour
- 2-1/3 cup (297 g) Sugar white
- 1 cup (2 sticks) Butter unsalted
- 8 oz Cream Cheese
- 1/2 cup Walnuts
- 10-12 whole dates Dates
- 1-2 tsp Maple syrup
Honey Orange Glaze
- 2 cups (227 g) Powdered sugar
- 2-4-TBSP Orange juice fresh
- 1 TBSP Honey
Last week’s cookies had dates in them which is one of my favorite flavors. But I only used half of the container and not wanting to waste these little gems I needed to incorporate the rest into this week’s cookie, so I need to find other flavors that go well with dates.
When searching for a nut to go with dates the all-time favorite is walnuts. Maple syrup is just sticky enough to bind the two ingredients for the filling.
Of course, I need a citrus flavor that will bring out the taste of the walnut date filling, and I thought orange would be the best.
I hope you will enjoy these as much as my hubby did.
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In a food processor, my favorite is a Breville food processor, make small walnut pieces and put into a bowl and set aside. Take the dates and ground them up in your food processor. Mix the walnuts and dates and add 1 tsp of maple syrup. If they are still not sticking together enough, you can add a little more maple syrup. You only want the maple syrup to bind the walnuts and dates together not to have a puddle under the mixture. Set the bowl aside.
Measure or weigh the sugar and set the bowl aside, In another bowl measure or weight the flour and set that bowl aside. I use a >KitchenAid Stand Mixer with the paddle attachment. Beat cream cheese and butter on the medium setting (4) till it gets light in color and has small peaks. Add the sugar and mix on medium-high (number 6 on a Kitchen Aid) for about two minutes. Stop the mixer periodically to scrape down the sides if needed.
Turn the mixer to low speed and gradually add the flour. You want all the flour blended in with the rest of the batter but don't over mix it. Take the bowl of the stand mixer and cover with plastic wrap and refrigerate for 1 to 2 hours.
Line 2 cookie pans with parchment paper and using an I use an OXO Good Grips Cookie Scoop Small, scoop out about 1-1/2 tablespoons of cookie dough and roll them into balls, approximately 1-1/2 inch in diameter. These make great size cookies. Take the top of your thumb and press gently into the ball to form a well, don't go through to the bottom. If it doesn't look right to you, roll it in your hands again and redo it. Fill the hole with the walnut date mixture. Since the dough has gotten warm from your hands, I pop the cookie pan with cookies on it back into the refrigerator for about 5 minutes before putting into the oven.
Bake at 375° for 13 minutes or just till they start to look a light brown around the bottom edges. Pull them out of the oven they will be soft on top. Let them stay on the cookie pan for at least 2-3 minutes. Which helps in finishing off the cookie, and the cookies will firm up. Move to a rack to finish cooling.
Honey Orange Glaze
In a stand or hand mixer add the powdered sugar, honey, and orange juice and mix till all the powdered sugar is incorporated. I take a 1/4 tsp measuring spoon and pour the glaze over the top of the cookie. Turn the spoon around and swirl the glaze around. Do this for all your cookies. I let them dry for an hour before putting them into a storage container.