Dates with Almonds and Ginger Cookies - Being Revised

Dates with almonds and ginger cookies stacked on a wooden cutting board.

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5 from 1 vote

Dates with Almonds and Ginger Cookies - Being Revised

Dates, almonds, and ginger what a crazy idea, but I had to try it and so glad I did.

Prep Time20

Total Bake Time33

Chill1

Total Time1 53

Course: Cookies, No-Eggs, Nuts

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 121kcal

Ingredients

1 cup (227 g) Butter unsalted room temperature
⅔ cup (80 g) Powdered sugar
2 teaspoon (2 teaspoon) Ginger paste
1 ½ Tablespoon (1.5 Tablespoon) Orange zest
20 (112 g) Dates pitted
½ cup (93.75 g) Almonds blanched
2 cups (250 g) All-purpose flour
¼ teaspoon (0.25 teaspoon) Baking power
¼ teaspoon (0.25 teaspoon) Kosher salt

Instructions

Zest the orange and set it aside in a small bowl. Cut up 16 good-sized dates and set them aside in a small bowl. Weigh or measure the flour, baking powder, and salt in a medium bowl. Run a whisk through to blend them. In another small bowl, weigh or measure the powdered sugar and set that aside.
Cream the butter in a stand or hand-held mixer for about 2 minutes. Turn the mixer to low speed, add the powdered sugar, and mix for a minute or two. Add the orange zest and ginger and incorporate on a medium mixer speed. Stop and scrape down the sides if it needs it. Turn the mixer to low again, add the flour mixture, and blend. Turn the mixer off and add the almonds and dates to the batter, mixing through on medium speed for 10 to 20 seconds. You can always blend through more using a spatula.
Take the cookie dough from the mixing bowl and put it on a silicone pastry sheet. You can use a countertop; if it sticks, use powdered sugar. Divide the cookie dough in half and roll it into a log shape. Here is where you have options. I rolled mine to a 2" thick diameter and about 10 to 11" long. You can roll one big log, but you will get fewer cookies.
Wrap them in plastic wrap and cradle them in a baguette pan. Put them in the refrigerator and chill for at least 1 hour. If you do not have a baguette pan, you can use the center of a paper towel roll. Cut length-wise in half, they are the perfect fit for 2 logs.
Preheat the oven to 350°F (175°C or 180°C). Take a log of cookie dough out of the refrigerator and unwrap it from the plastic wrap. Score and slice the log every ¾" and place it on a cookie pan with parchment paper. Bake for 11-12 minutes until it is not shiny on the top. Leave it on the pan for a minute before moving it to a cooling rack. Do the same to the second log.

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