Walnut Date with Honey Orange Glaze Cookies

5 from 3 votes

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.

Prep Time20

Total Bake Time13

Chill1

Total Time1 33

Course: Cookies, No-Eggs

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 191kcal

In a food processor, add the dates, walnuts, and maple syrup pulse until the dates and walnuts are diced. Empty into a small bowl and set it aside.

Measure or weigh the sugar in one bowl and in another bowl, weigh the flour and salt setting the bowls aside. Add the cream cheese and butter to a mixer, and mix for about 2 minutes at a medium-low speed. Add the sugar and mix on medium-high for about two minutes. It should be light and fluffy looking. 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, cover with plastic wrap and refrigerate for 1 to 2 hours.
Line 2 cookie pans with parchment paper, and using a medium cookie scooper, scoop the cookie dough and roll 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 the cookies back into the refrigerator for about 5 minutes before putting the cookie sheet pan into the oven.
Bake at 350°F (175°C or 180°C) for 14-16 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. Then, move the cookies to a rack to finish cooling.

In a large bowl, add the powdered sugar, honey, orange juice, and orange zest, whisking until all the powdered sugar is incorporated. I take a spoonful of the glaze and go back and forth across the top of each cookie. I let them dry for an hour before putting them into a storage container.