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Walnut Date with Honey Orange Glaze Cookies with dates and walnuts around the cookies.

Walnut Date with Honey Orange Glaze Cookies

Barbara Hall
Maple and date are two sticky, sweet items that pair nicely. I then offset that with some bright, tart citrus for a refreshing cookie recipe.
5 from 1 vote
Prep Time 20 mins
Total Bake Time 13 mins
Chill 1 hr
Total Time 1 hr 33 mins
Course Cookies, No-Eggs
Cuisine American
Servings 36 cookies
Calories 191 kcal

Ingredients
 

COOKIE DOUGH

  • 2 ⅓ cup All-purpose flour 280 g
  • 2 ⅓ cup Sugar white 297 g
  • 1 cup Butter unsalted 2 sticks
  • 8 oz Cream Cheese

COOKIE FILLING

  • ½ cup Walnuts
  • 10-12 Dates
  • 1-2 teaspoon Maple syrup

HONEY ORANGE GLAZE

  • 2 cups Powdered sugar 227 g
  • 2-4- tablespoon Orange juice fresh
  • 1 tablespoon Honey

Instructions
 

COOKIE FILLING

  • 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 teaspoon 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.

COOKIE DOUGH

  • 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. Next, 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 1-½ tablespoons of cookie dough and roll them into balls, approximately 1-½ 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 ¼ teaspoon 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.

Nutrition

Calories: 191kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 21mgPotassium: 42mgFiber: 1gSugar: 22gVitamin A: 245IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Keyword honey orange glaze, walnut date cookies
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