Nutrition per serving may change if servings are adjusted.
1 1/2 cups chopped dates, divided
1/2 cup hot water
4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
2 cups packed light brown sugar
1/4 cup molasses
2 tablespoons canola oil
2 tablespoons sugar
Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
Soak 1/2 cup dates in hot water in a small bowl for 10 minutes.
Meanwhile, combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt in a large bowl. Stir in remaining 1 cup dates. Set aside.
Puree soaked dates with their liquid in a food processor until smooth. Add eggs, brown sugar, molasses and oil; process until creamy. Make a well in the dry ingredients. Add wet ingredients and stir until just combined. (Do not overmix.)
Separate the dough into 5 equal pieces and divide between prepared baking sheets. With dampened hands, form each piece into a 1 1/2-by-13-inch log. Sprinkle with sugar.
Bake logs, 1 sheet at a time, until golden brown and firm, about 25 minutes. Let cool on a wire rack for 10 minutes. Loosen logs with a metal spatula and slide onto rack to cool completely. Cut each log into 1-inch slices. Store in an airtight container.
Sticky dough, but worth the effort
I love these - they are tasty and not too sweet - might put more dates in next time, as they add so much to the taste and texture. Will make again
Cons: very sticky
September 04, 2011
These cookies had a dry texture resembling cardboard. The dough was too soft to form logs; make bar cookies instead. (Tip: If you still want to make these cookies and don't have a food processor, a hand-held blender works fine for pureeing the dates in Step 4.)
Cons: Dry texture
December 05, 2009
By: EatingWell User
These came out so moist and tasty while not being sickly sweet, and the logs are much easier to deal with than rolled or drop cookies. I added about a tablespoon of fresh ginger to the puree blend just because I'm a ginger lover. The dates add nice sweetness and moisture. Funny though - my logs flattened out so that they resembled french bread by the time they were done. Not sure if that's intentional or if I need to add more flour for high altitudes. Next time I might use turbinado instead of regular sugar as the topping.