It’s always been my opinion, that homes with kiddies should always smell like freshly baked cookies… yum! My mum baked cheesecakes, carrot cakes and chocolate cakes but I don’t really remember her as a cookie baker. Yet my fondest childhood memories come flooding back when I smell cookies baking in the oven… yeah, I’m weird, this is not news to me!
I’ve struggled for quite some time to find a cookie recipe that’s simple to make and also spreads well yet doesn’t over crisp.
Last night I had success!! So ladies, gents and kiddie-winkles, may I present… Date and Walnut cookies!
This recipe makes around 40 small cookies if you can keep husband/child/nonna from eating the raw cookie dough!
185g butter, at room temp
½ c caster sugar
2 tsp vanilla extract
1 egg yolk
1 ½ c self raising flour
½ tsp cinnamon
½ tsp nutmeg
100g chopped dates
½ c walnuts
- Preheat your oven to 180 degrees Celsius.
- Using electric beaters, beat the butter, sugar, vanilla and egg yolks for a few minutes until pale and fluffy.
- Add all the remaining ingredients and stir well. I found the mixture a little hard to mix, so with clean hands, I scrunched and squished the dough into submission.
- Roll teaspoons of the dough into balls and place on a lined baking tray, about 4cm apart as these cookies will spread.
- Bake for 12 minutes or until just golden.
- Leave the cookies on the hot tray for a few minutes to firm up before you transfer to a wire rack to cool.
- Once completely cooled store in an airtight container for 3 days or freeze for 1 month.