Orange Raisin Date with Walnut Cookies
Orange Raisin Date with Walnut Cookies has the citrusy zest of fresh oranges with the natural sweetness of golden raisins and dates, complemented by the crunch of walnuts.
Servings: 34 cookies
Calories: 154kcal
Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- 1 cup (200 g) Sugar white
- 2 (2) Eggs room temperature
- 8 ounces (8 ounces) Mascarpone
- 3 Tablespoon (3 Tablespoon) Orange juice
- 1 Tablespoon (1 Tablespoon) Orange zest
- ½ teaspoon (0.5 teaspoon) Vanilla extract
- ¼ teaspoon (0.25 teaspoon) Rum extract
- 2 ½ cups (312.5 g) All-purpose flour
- ½ teaspoon (0.5 teaspoon) Ground cinnamon
- ¼ teaspoon (0.25 teaspoon) Ground ginger
- 1 teaspoon (1 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Kosher Salt
- 1 cup (145 g) Raisins golden
- ¾ cup (110.25 g) Dates pitted chopped
- ¾ cup (87.75 g) Walnuts chopped
Instructions
- I start by prepping! Weigh or measure the sugar into a small bowl and set it aside. In a bigger bowl, weigh or measure the flour. Add to the flour the salt, baking powder, cinnamon and the ginger. Run a whisk though to blend. Next. zest and juice the orange into separate bowls and set them aside. Now, chop the pitted dates into small pieces. Finally, chop the walnuts into bite-size pieces.
- To help warm up the butter, I cube it into the mixer bowl. Cream the butter for about 2 minutes on a medium mixer speed. Now add the sugar and blend for at least 3 minutes on a medium mixer speed. There is more sugar than butter, so it will look a little grainy. Now add one egg at a time and mix into the butter-sugar mixture.
- Scrape down the mixer bowl and add the vanilla and rum extract. Also, add the orange zest and juice. You also want to add the mascarpone. Mix on a medium mixer speed for a minute or two. It should look fluffy. Scrape the sides down and add the flour mixture about a third at a time. It should only take about a minute to add the dry ingredients. Finally, add the golden raisins, dates, and walnuts. Mix for 5 to 10 seconds. Using a spatula, make sure everything is evenly dispersed and mixed. Cover and chill for 2 hours.
- Preheat your oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper. I use a medium cookie scooper and add 12 scoops to one of the prepared pans. Bake for 12-14 minutes. Move the baked cookies to a cooling rack right after they come out of the oven.
Nutrition
Calories: 154kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 55mg | Potassium: 83mg | Fiber: 1g | Sugar: 11g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg