Ingredients

The following ingredients have 36 Servings
  • 1 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 3 eggs, at room temperature
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups roughly chopped pecans, toasted
  • 1 1/2 cups chopped pitted dates

Instruction

  • In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugar on low speed until well combined, about 2 minutes.
  • Add the eggs, one at a time, and beat until they are thoroughly incorporated, about 30 seconds per egg.
  • After the last egg has been added add the vanilla and stir to mix. The mixture may look slightly broken at this stage. This is normal.
  • Add the flour, baking soda, and salt. Mix on low speed until the flour is almost absorbed by the butter.
  • Then add the pecans and dates and mix until everything is well distributed. Cover the dough with plastic and chill for at least 2 hours or overnight.
  • Heat the oven to 350°F and line two baking sheets with baking parchment. Scoop the chilled dough by rounded tablespoons onto the prepared baking sheet leaving at least 2 inches between each cookie to allow for spread.
  • Bake for 8-10 minutes, or until the cookie is puffed, looks dry all over, and the edges are golden brown. Remove from the oven and cool for 5 minutes on the pan before transferring to a wire rack to cool completely.