Date And Nut Fingers Recipes

Steps:

• In a large bowl, combine the sugar, flour, baking powder, salt, dates and nuts. Add the eggs, butter and vanilla; stir just until dry ingredients are moistened (batter will be very stiff). , Spread in a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool bars on a wire rack. Dust with confectioners' sugar. ,

Steps:

• In a small bowl, cream butter and sugar. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture. Stir in pecans. Shape tablespoonfuls of dough into 2-in. logs. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 9-11 minutes or until edges are lightly browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.

Steps:

• In a small bowl, pour boiling water over dates, and set aside to cool. Preheat oven to 325 degrees F (165 degrees C). Grease a 10x10 inch baking pan.
• In a medium bowl, cream together the shortening and white sugar. Add eggs, one at a time, beating after each addition. Add the dates, including any water; mix well. Sift together the flour, cinnamon, nutmeg, and baking soda; stir into the date mixture. Then stir in the nuts.
• Spread the mixture evenly into the prepared 10x10 inch pan, and bake for 45 minutes in the preheated oven. When cool, cut into bars, and roll each bar in confectioners' sugar.

Steps:

• In a food processor, pulse the dates to create a thick paste. Add the walnuts, vanilla and 1/4 cup of the coconut and pulse until incorporated and a thick paste forms again. Using a spatula, transfer the date mixture to a medium bowl.
• Pour the remaining 1/4 cup coconut into a separate small, shallow bowl.
• Using a spoon, scoop out about 2 tablespoons of the date mixture and, with clean hands, work into a small rectangular bar 2 to 2 1/2 inches by 1 inch (or roll into balls). Coat the date bar with the coconut in the bowl, delicately pressing the coconut onto the bar. Continue with the remaining date mixture and coconut.
• Serve in mini paper cupcake liners. Store in an airtight container for up to 1 week.

Steps:

• Preheat oven to 300ºF, place rack in center of oven.
• Line baking sheet with parchment paper.
• Combine and sift together powdered sugar and flour into a small bowl; set aside.
• Add one tablespoon of sugar flour mixture to chopped dates and toss to coat. Use a little more (only if needed) to keep them from being too sticky.
• *Note: Do NOT use pre chopped packaged dates unless the pkg states that they are NOT coated with anything.
• Add salt to egg whites in a mixing bowl; beat to a stiff foam (almost to the soft peaks stage).
• Add the sugar-flour mixture to the egg whites, one tablespoon at a time, beating constantly, until stiff, glossy peaks form.
• Gently fold in nuts, dates and vanilla extract.
• Drop from tablespoon onto the parchment paper lined cookie sheet, about 2 inches apart.
• Shape into fingers, if desired, or leave in mounds.
• Bake for about 30 minutes. Cookies should be a very pale beige at most, not brown.
• Remove the cookies, ON the parchment paper, to cooling racks and cool completely.
• When cool, carefully peel the cookies from the parchment paper (a thin bladed knife or spatula helps)
• Store in an airtight container; use waxed paper between layers.

Steps:

• Preheat oven to 200°F.
• In a large bowl of an electric mixer, beat egg whites until foamy. With the mixer on high speed, beat in salt; then gradually add sugar, about a tableshppon at a time, beating well after each addition, until whites fold stiff, glossy peaks.
• Add vanilla and beat for 1 minute. Fold in dates and walnuts.
• Drop meringue mixture by rounded teaspoonfulls onto well-greased cooking sheets, spacing cookies about 1 inch apart. Bake in a 200°F oven for 1 hour or until outside is dry and set; cookies should not turn brown.
• Let cool on baking sheets for about 5 minutes, then transfer to racks and let cool completely. Store airtight.

Steps:

• Melt butter in a saucepan over medium heat; cook and stir dates and white sugar in the melted butter until thick and golden brown, 10 to 15 minutes. Remove saucepan from heat and stir in crispy rice cereal and pecans. Let mixture cool until easily handled, 5 to 10 minutes.
• Form mixture into small balls using your hands.
• Pour confectioners' sugar into a resealable bag; add date-nut balls and lightly shake bag until balls are coated.